LexiTopic: Food and Drink

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The LexiConnexxions analysis has identified these words related to FOOD AND DRINK in the Spelling Bee lexicon. The complete list of words on this topic is shown at right (on laptop or desktop) or at the end of the page (on mobile); the complete topical analysis is given below.
Bee words marked with an asterisk have been used in at least one Spelling Bee puzzle, then subsequently disallowed; they are retained here for historical interest.
ABOUT THE LEXITOPICS PROJECT
Taxonomy for Spelling Bee words related to FOOD AND DRINK
SUBJECT HEADINGS IN THIS LEXITOPIC: Appetizers, Sandwiches, and SnacksBeverages non-alcoholicBreads, Baked Goods, etc. not dessertsCondiments, Pickles, etc.Confections and DessertsCookery and Food Preparation not appliances or recipesDairy and Egg ProductsDiet and NutritionEating and Drinking Experience not alcohol; includes food eventsFats and OilsFish and SeafoodFlavor and Savor including food gone badFood Products including infant foodsFruits, Nuts, and SeedsGrains, Pulses, and PastasHerbs, Spices, Seasonings, etc.LegumesMeats and PoultryPeople in Food and Drink Portions and ServicesRecipes and Preparations not confections, breads, or dessertsVegetables and Greens
NOTES ABOUT THE TAXONOMY FOR FOOD AND DRINK SCOPE NOTE: This LexiTopic compiles and defines Bee words related to the varieties, preparations, and consumption (by humans) of food and drink. Words related to kitchen appliances, implements, etc., are in FURNISHINGS AND FITMENTS. Words related to eating and drinking places outside the home, and to events and entertainments that include food and drink, are in ENTERTAINMENT, HOSPITALITY, AND SERVICE. Words related to alcoholic beverages and their consumption are in .
Topical arrangement of Spelling Bee words related to FOOD AND DRINK
Appetizers, Sandwiches, and Snacks
ARANCINI: rounded balls of cooked rice with savory fillings (such as mozzarella cheese) that are coated with bread crumbs and deep-friedCANAPE: an appetizer consisting of a piece of bread or toast or a cracker topped with a savory spread (such as caviar or cheese)CHIP: a small, thin, crisp, usually salty piece of food typically prepared by frying, baking, or drying (potato chip, corn chip, French fry)CLUB: shortened form of club sandwich, a sandwich of three slices of bread with two layers of meat (such as turkey) and lettuce, tomato, and mayonnaiseCOCKTAIL: an appetizer served as a first course at a meal (shrimp cocktail)CROUTON: a small cube of toasted or crisply fried breadGORP: trail mix; a snack consisting of high-energy food (such as raisins and nuts); Wiki: The American word gorp, a term for trail mix often used by hikers in North America, is typically said to be an acronym for "good ol' raisins and peanuts"GYRO: a sandwich especially of lamb and beef, tomato, onion, and yogurt sauce on pita breadHOAGY: or more commonly hoagie, a large sandwich on a long split roll with any of a variety of fillingsMELT: a sandwich with melted cheese (a tuna melt)MEZE: or mezze [not in M-W, not in Collins] an appetizer in Greek or Middle Eastern cuisine often served with an aperitifMEZZE: [not in M-W, not in Collins] NOAD also mezze: [M-W def] an appetizer in Greek or Middle Eastern cuisine often served with an aperitifNACHO: a tortilla chip topped with melted cheese and often additional savory toppings (such as hot peppers or refried beans), probably borrowed from Spanish Nacho, hypocoristic form of the personal name Ignacio; the dish may have been devised in 1940 by Ignacio "Nacho" Anaya García (1895-1975), a waiter … at a restaurant in Piedras Negras, Mexico.NIBBLE: a very small quantity or portion (as of food); a snackPANINI: or less commonly panino; plural panini or paninis: a usually grilled sandwich made with Italian breadPATE: or more commonly pâté, a spread of finely chopped or pureed seasoned meat (chicken liver pâté)ROLL: a sandwich made with a bread roll (a lobster roll)ROTI: a round soft flat unleavened breadalso: such a bread wrapped around a filling and eaten as a sandwichTACK: hardtack, a saltless hard biscuit, bread, or crackerTACO: a crispy or soft corn or wheat tortilla that is folded or rolled and stuffed with a mixture (as of seasoned meat, cheese, and lettuce)TAPA: an hors d'oeuvre served with drinks especially in Spanish bars —usually used in pluralTORTA: a traditional Mexican sandwich typically consisting of meat, cheese, and assorted toppings (such as lettuce, avocado, and refried beans) in a split roll (such as a bolillo)TORTILLA: a thin round of unleavened cornmeal or wheat flour bread usually eaten hot with a topping or filling (as of ground meat or cheese)WHET: an appetizer WRAP: a thin flat piece of bread that is rolled around a filling (as of meat, fish, or vegetables)
Beverages non-alcoholic
ACAI: or less commonly açai: or acai berry or less commonly açai berry: a small, dark purple, berrylike fruit with a juicy pulp that is often used in beverages or eaten raw and that is produced by a tall, slender palm (Euterpe oleracea) native to tropical rainforests of Central and South America; also, also, a beverage made from the juice of the acai berry ARABICA: the seeds of arabica [coffee] especially roasted and often ground; from New Latin, specific epithet of Coffea arabica, from Latin, feminine of Arabicus ArabianBLACK: served without milk or cream (black coffee)BOBA: Bubble tea: a sweet drink of Taiwanese origin that in its basic form consists of tea mixed typically with milk or fruit syrup and small balls of tapiocaBRULOT: M-W: Only in the open compound “café brûlot,” a drink prepared with black coffee, cognac that is ignited and allowed to burn briefly, sweetening, and flavoring (as lemon peel, cloves, cinnamon, vanilla)CAFFEINE: a bitter alkaloid C8H10N4O2 found especially in coffee, tea, cacao, and kola nuts and used medicinally as a stimulant and diureticCHAI: a beverage that is a blend of black tea, honey, spices, and milkCHICORY: the dried ground roasted root of chicory used to flavor or adulterate coffee; also, its leaves used as a salad plantCHOCOLATE: a beverage made by mixing chocolate with water or milkCOCOA: powdered ground roasted cacao beans from which a portion of the fat has been removed, or a beverage prepared by heating cocoa with water or milkCOFFEE: a beverage made by percolation, infusion, or decoction from the roasted and ground seeds of a coffee plantCOLA: or less commonly kola, a carbonated soft drink colored usually with caramel and flavored usually with extracts from kola nuts, from Coca-Cola, a trademarkCORTADO: M-W does not include this “espresso drink of equal parts espresso and steamed milk”CUPPA: M-W’s only definition: chiefly British: a cup of teaDOPE: chiefly Southern US: a cola drinkDRIP: of, relating to, or being coffee made by letting boiling water drip slowly through finely ground coffeeEGGNOG: a drink consisting of eggs beaten with sugar, milk or cream, and often alcoholic liquorFLAT: lacking effervescence or sparkle (flat ginger ale)GROUND: grounds plural: ground coffee beans after brewingHORCHATA: a cold sweetened beverage made from ground rice or almonds and usually flavorings such as cinnamon or vanillaJAVA: coffee; named for Java, island in IndonesiaKOLA: less common variant of cola, a carbonated soft drink colored usually with caramel and flavored usually with extracts from kola nuts, from Coca-Cola, a trademarkLATTE: espresso mixed with hot or steamed milk: caffe latte; also, a similar drink made with an ingredient (such as rooibos or chai) other than espressoLIGHT: of coffee: served with extra milk or creamLIMEADE: a beverage of sweetened lime juice mixed with plain or carbonated waterMALT: malted milk, a beverage made by dissolving malted milk in milk and usually adding ice cream and flavoring, called also maltedMATCHA: a green powder made from ground green tea leaves that is used to make tea and other beverages and as a flavoring agent; also, tea made from matchaMATE: maté or mate: a tealike beverage drunk especially in South AmericaMILK: milk from an animal and especially a cow used as food by people; also, a food product produced from seeds or fruit that resembles and is used similarly to cow's milkMOCHA: the coffee prepared from mocha beans; also, a flavoring made of a strong coffee infusion or of a mixture of cocoa or chocolate with coffee; named for Mocha, YemenMULL: to heat, sweeten, and flavor (a beverage, such as wine or cider) with spicesMULLED: to heat, sweeten, and flavor (a beverage, such as wine or cider) with spicesMULLING: to heat, sweeten, and flavor (a beverage, such as wine or cider) with spicesNONALCOHOLIC: not containing alcohol (nonalcoholic beverages)OOLONG: tea made from leaves that have been partially oxidized before firingPEKOE: a tea made from young leaves slightly larger than those of orange pekoePOTABLE: suitable for drinking; also, a liquid that is suitable for drinking, especially: an alcoholic beverageTEABAG: M-W has tea bag, a bag usually of filter paper holding enough tea for an individual serving; “Collins has teabag, in British English, a small bag of paper or cloth containing tea leaves, infused in boiling water to make tea”; NOAD has “tea bag”TODDY: the fresh or fermented sap of various chiefly Asian palmsTONIC: tonic water, a carbonated beverage flavored with a small amount of quinine, lemon, and lime; also, chiefly New England: a carbonated flavored beverageVIRGIN: containing no alcohol (a virgin daiquiri)
Breads, Baked Goods, etc. not desserts
BAGEL: a firm doughnut-shaped roll traditionally made by boiling and then bakingBEIGNET: a light square doughnut usually sprinkled with powdered sugarBIALY: a flat breakfast roll that has a depressed center and is usually covered with onion flakes; from bialystoker of Bialystok, city in PolandBLIN: a thin often buckwheat pancake usually filled (as with sour cream) and foldedBLINI: a thin often buckwheat pancake usually filled (as with sour cream) and foldedBLINTZ: variant spelling of blintze, a thin usually wheat-flour pancake folded to form a casing (as for cheese or fruit) and then sautéed or bakedBLINTZE: or blintz, a thin usually wheat-flour pancake folded to form a casing (as for cheese or fruit) and then sautéed or bakedBOULE: a round, usually crusty loaf of breadCAKE: a breadlike food made from a dough or batter that is usually fried or baked in small flat shapes and is often unleavened; also, a flattened usually round mass of food that is baked or fried (e.g., a fish cake)CHALLAH: egg-rich yeast-leavened bread that is usually braided or twisted before baking and is traditionally eaten by Jews on the Sabbath and holidaysCHAPATI: a round flat unleavened bread of India that is usually made of whole wheat flour and cooked on a griddleCHURRO: Spanish and Mexican pastry resembling a doughnut or cruller and made from deep-fried unsweetened dough and sprinkled with sugarCIABATTA: a flat oblong bread having a moist interior and a crispy crustDONUT: M-W: less common spelling of doughnut: a small usually ring-shaped piece of sweet fried doughDOUGHNUT: M-W: or less commonly donut, a small usually ring-shaped piece of sweet fried doughFLAPJACK: a pancakeFOCACCIA: a flat Italian bread typically seasoned with herbs and olive oilHARDTACK: a saltless hard biscuit, bread, or crackerHEEL: one of the crusty ends of a loaf of breadLEAVEN: a substance (such as yeast) used to produce fermentation in dough or a liquid, especially: sourdough; also, a material (such as baking powder) used to produce a gas that lightens dough or batter; also, to raise (something, such as bread) with a leavenLIGHT: well leavened (a light crust)LOAF: a shaped or molded mass of breadMATZO: unleavened bread eaten especially at the Passover; also, a wafer of matzoMUFFIN: a quick bread made of batter containing egg and baked in a pan having cuplike moldsNAAN: a round flat leavened bread especially of the Indian subcontinentPANCAKE: a flat cake made of thin batter and cooked (as on a griddle) on both sidesPANETTONE: a usually yeast-leavened bread containing raisins and candied fruitPARATHA: an unleavened Indian wheat bread that is usually fried on a griddlePATTY: a patty shell, a shell of puff pastry made to hold a creamed meat, fish, or vegetable filling; also, a little piePHYLLO: extremely thin dough that is layered to produce a flaky pastryPITA: a thin flat bread that can be separated easily into two layers to form a pocket; called also pita breadPONE: corn bread often made without milk or eggs and baked or fried POPOVER: a hollow quick bread shaped like a muffin and made from a thin batter of eggs, milk, and flourPROOF: to activate (yeast) by mixing with water and sometimes sugar or milkPUFF: a light round hollow pastryROLL: a small piece of baked yeast dough; a usually round piece of sweetened yeast dough (a cinnamon roll)ROTI: a round soft flat unleavened bread; also: such a bread wrapped around a filling and eaten as a sandwichROTOLO*: Not in M-W; Collins has rotolo, in British English (in Italian cuisine) a roll
Condiments, Pickles, etc.
AIOLI: a mayonnaise flavored with garlic and sometimes other ingredients BULLY: of food: pickled or canned usually corned beefCATCHUP: less common spelling of ketchup, a seasoned pureed condiment usually made from tomatoes (less common spelling of ketchup) CAVIAR: processed salted roe of large fish (such as sturgeon)CHOW: food in general, or any of a number of relishes, etc.CHUTNEY: a thick sauce of Indian origin that contains fruits, vinegar, sugar, and spices and is used as a condimentCORNICHON: a sour gherkin usually flavored with tarragonKETCHUP: or less commonly catchup, a seasoned pureed condiment usually made from tomatoesMAYO: short for mayonnaise, a mixture made chiefly of egg yolks, vegetable oils, and vinegar or lemon juice and used especially as a dressing, condiment, or ingredient; [possible] from French sauce mayonnaise (1806), said by French sources to be corrupted from mahonnaise and to have been named in recognition of Mahon, seaport capital of the island of Minorca [etymonline.com]TAHINI: a smooth paste of sesame seedsTAMARI: an aged soy sauce prepared with little or no added wheat
Confections and Desserts
AGAVE: Agave syrup is an amber-colored liquid sweetener that comes from the concentrated sap of the agave plantANGELICA: a confection prepared from angelica [The fortified wine Angelica is capitalized]BABA: baba au rhum: a rich cake soaked in a rum and sugar syrupBABKA: a glazed sweet bread made with dried fruit (such as raisins)BARK: a candy containing chocolate and nuts that is made in a sheet and broken into piecesBOMBE: a frozen dessert usually containing ice cream and formed in layers in a moldBONBON: a candy with chocolate or fondant coating and fondant center that sometimes contains fruits and nutsBUCKLE: a coffee cake baked with berries and a crumbly topping (blueberry buckle)CAKE: a sweet baked food made from a dough or thick batter usually containing flour and sugar and often shortening, eggs, and a raising agent (such as baking powder)CAKEY: or less commonly caky, resembling cake especially in texture (e.g., cakey cookies)CAKY: less common spelling of cakey, resembling cake especially in texture (e.g., cakey cookies)CANDY: a confection made with sugar and often flavoring and fillingCANNOLI: a deep-fried tube of pastry filled with sweetened and flavored ricotta cheeseCHICLE: a gum from the latex of the sapodilla used as the chief ingredient of chewing gumCHIP: a small often cone-shaped bit of food often used for baking (chocolate chips)CHOCOLATE: a small candy with a center (such as a fondant) and a chocolate coating (gave her a box of chocolates)CONE: a crisp usually cone-shaped wafer for holding ice creamCONFECTION: a fancy dish or sweetmeat, or any sweet foodDOWDY: pandowdy, a deep-dish spiced apple dessert sweetened with sugar, molasses, or maple syrup and covered with a rich crustDROP: a small globular cookie or candy (a lemon drop)DUFF: a boiled or steamed pudding often containing dried fruitFLAN: an open pie containing any of various sweet or savory fillings, or a custard baked with a caramel glazeFLOAT: a soft drink with ice cream floating in itFOOL: a cold dessert of pureed fruit mixed with whipped cream or custardFUDGE: a soft creamy candy made typically of sugar, milk, butter, and flavoringGALETTE: a flat round cake of pastry often topped with fruit, or a food prepared and served in the shape of a flat round cakeGANACHE: a sweet creamy chocolate mixture used especially as a filling or frosting, probably named for a bonbon manufactured by the Parisian confectioner Siraudin (probably from Les Ganaches, a play by Victorien Sardou first performed in October, 1862)GATEAU: gâteau: food baked or served in the form of a cake, or a rich or fancy cakeGELATI: plural of gelato, a soft rich ice cream containing little or no airGELATO: a soft rich ice cream containing little or no airGELEE: gelée: a jellied food: an edible jellyGELLED: to change into or take on the form of a gelGELLING: to change into or take on the form of a gelGLACE: glacé: less commonly glacéed: coated with a glaze: candiedGRUNT: a dessert made by dropping biscuit dough on top of boiling berries and steamingGUMDROP: a sugar-coated candy made usually from corn syrup with gelatin or gum arabicHALVA: M-W: variant of halvah, a flaky confection of crushed sesame seeds in a base of syrup (as of honey)HALVAH: M-W: variant of halva, a flaky confection of crushed sesame seeds in a base of syrup (as of honey)ICING: a sweet flavored usually creamy mixture used to coat baked goods (such as cupcakes); called also frostingJELLYBEAN: M-W: jelly bean, a sugar-glazed bean-shaped candy; NOAD has jelly bean; Collins has jellybeanLOLLIPOP: a piece of hard candy on the end of a stickMACARON: a light, often brightly colored sandwich cookie consisting of two rounded disks made from a batter of egg whites, sugar, and almond flour surrounding a sweet filling (as of ganache, buttercream, or jam); also called macaroonMACAROON: a small cookie composed chiefly of egg whites, sugar, and ground almonds or coconutMARZIPAN: a confection of crushed almonds or almond paste, sugar, and egg whites that is often shaped into various formsMINT: a confection flavored with mintMOCHI: a doughlike mass made from cooked and pounded glutinous rice used in Japan as an unbaked pastryNAPOLEON: an oblong pastry with a filling of cream, custard, or jelly, from French napoléon, from Napoléon, Napoleon INOUGAT: a confection of nuts or fruit pieces in a sugar pastePATTY: a small flat candy (a peppermint patty); also, a little piePAVLOVA: often capitalized: a dessert of Australian and New Zealand origin consisting of a meringue shell topped with whipped cream and usually fruit, named for Russian prima ballerina Anna PavlovaPLUM: a sugarplum, a small candy in the shape of a ball or diskPULL: to stretch (cooling candy) repeatedly (pull taffy)PULLED: to stretch (cooling candy) repeatedly (pull taffy)ROCK: a flavored stick candy with color running through; also, boiled sugar crystallized in large masses on stringTAFFY: a boiled candy usually of sugar, molasses or corn syrup, butter, and often vinegar and vanilla that is pulled until porous and glossy; altered as toffeeTAPIOCA: a dish (such as pudding) containing tapiocaTART: a dish baked in a pastry shell: pie: such as a small pie or pastry shell without a top containing jelly, custard, or fruit, or a small pie made of pastry folded over a fillingTEACAKE: M-W has tea cake: a small flat cake usually made with raisins; also, a cookie; Collins and NOAD both have “teacake”TOFFEE: candy of brittle but tender texture made by boiling sugar and butter together; alteration of taffyTORTONI: ice cream made of heavy cream often with minced almonds and chopped maraschino cherries and often flavored with rum; probably from Tortoni 19th century Italian restaurateur in ParisWHIP: a dessert made by whipping a portion of the ingredients (prune whip)
Cookery and Food Preparation not appliances or recipes
ABOIL: being at the boiling point: boilingAGING: to acquire a desirable quality (such as mellowness or ripeness) by standing undisturbed for some timeBAKE: to cook by dry heat especially in an oven; also, to prepare food by baking itBAKED: to cook by dry heat especially in an oven; also, to prepare food by baking itBAKING: to cook by dry heat especially in an oven; also, to prepare food by baking itBARD: to dress meat for cooking by covering with strips of fatBATH: a contained liquid for a special purpose [such as cooking], or a receptacle holding the liquid; also, a medium for regulating the temperature of something placed in or on it, or a vessel containing this mediumBATON: a piece of food that has been cut into a narrow strip that is thicker than a julienned piece of foodBEAT: to mix by stirring: to whipBEATEN: to mix by stirring: to whipBIND: to cause to stick together (tuna and celery bound by mayonnaise); to form a cohesive mass (A little milk will help the ingredients bind.)BINDING: to cause to stick together (tuna and celery bound by mayonnaise); to form a cohesive mass (A little milk will help the ingredients bind.)BLANCH: to scald or parboil in water or steam in order to remove the skin from, whiten, or stop enzymatic action in (such as food for freezing)BLEND: to mix food ingredients togetherBLENDED: to mix food ingredients togetherBOIL: to cook in boiling water; to heat to the boiling point; to form or separate (something, such as sugar or salt) by boilingBOILED: to cook in boiling water; to heat to the boiling point; to form or separate (something, such as sugar or salt) by boilingBOILING: to cook in boiling water; to heat to the boiling point; to form or separate (something, such as sugar or salt) by boilingBOLT: to sift usually through fine-meshed cloth (to bolt flour)BONE: to remove the bones fromBONED: to remove the bones fromBONING: to remove the bones fromBOUND: past tense and past participle of bind: to cause to stick together (tuna and celery bound by mayonnaise); to form a cohesive mass (A little milk will help the ingredients bind.)BRINING: to treat (as by steeping) with brineBROIL: to cook by direct exposure to radiant heat: grill; also, the act or state of cooking something directly over or under high radiant heat: the act or state of broilingBROWN: to become brown, or to make brownBROWNING: to become brown, or to make brown CANDIED: encrusted or coated with sugar (candied fruits); also, baked with sugar or syrup until translucent (candied yams); also, to encrust in or coat with sugar; to cook in a heavy syrup until glazed; to crystallize into sugarCANDY: to encrust in or coat with sugar; to cook in a heavy syrup until glazed; to crystallize into sugarCANNED: to put in a can: to preserve by sealing in airtight cans or jarsCANNING: to put in a can: to preserve by sealing in airtight cans or jarsCHAR: to burn slightly or partlyCHARGRILL: to cook (food) on a charcoal grillCHARRING: to burn slightly or partlyCHIFFON: having a light delicate texture achieved usually by adding whipped egg whites or whipped gelatinCHOP: to cut into pieces —often used with up (chop up an onion); also, material that has been chopped upCHOPPING: to cut into pieces —often used with up (chop up an onion); also, material that has been chopped upCLARIFY: to make (a liquid or something liquefied) clear or pure usually by freeing from suspended matter (clarify syrup, clarify butter)CLEAN: to remove the entrails from (clean a fish)CLEANED: to remove the entrails from (clean a fish)CLEANING: to remove the entrails from (clean a fish)CODDLE: to cook (something, such as eggs) in liquid slowly and gently just below the boiling pointCODDLED: to cook (something, such as eggs) in liquid slowly and gently just below the boiling pointCODDLING: to cook (something, such as eggs) in liquid slowly and gently just below the boiling pointCOLD: of food: served without heating especially after initial cooking or processing (cold cereal, cold roast beef); also, served chilled or with ice (a cold drink)COOK: to prepare food for eating especially by means of heat; to undergo the action of being cookedCOOKABLE: to prepare food for eating especially by means of heat; to undergo the action of being cookedCOOKBOOK: a book of cooking directions and recipesCOOKBOOKS: a book of cooking directions and recipesCOOKED: to prepare food for eating especially by means of heat; to undergo the action of being cookedCOOKING: to prepare food for eating especially by means of heat; to undergo the action of being cookedCORING: to remove a core from [a fruit, such as an apple]CORN: to preserve or season with salt in grains, or to cure or preserve in brine containing preservatives and often seasoningsCOUNTRY: prepared or processed with farm supplies and procedures (country ham)CRIMP: to pinch or press together (something, such as the margins of a pie crust) in order to sealCRIMPING: to pinch or press together (something, such as the margins of a pie crust) in order to sealCUBE: to cut partly through (a steak) in a checkered pattern to increase tenderness by breaking the fibersCUBED: to cut partly through (a steak) in a checkered pattern to increase tenderness by breaking the fibersCURING: to prepare or alter especially by chemical or physical processing for keeping or useDEBONE: to bone; to remove the bones fromDEBONED: to bone; to remove the bones fromDECOCT: to extract the flavor of by boiling; to boil down, concentrateDECOCTED: to extract the flavor of by boiling; to boil down, concentrateDEFAT: to remove fat fromDEFATTED: to remove fat fromDEGLAZE: to dissolve the small particles of sautéed meat remaining in (a pan) by adding a liquid and heatingDEGLAZED: to dissolve the small particles of sautéed meat remaining in (a pan) by adding a liquid and heatingDEVEIN: to remove the dark dorsal vein from (shrimp)DEVEINED: to remove the dark dorsal vein from (shrimp)DEVEINING: to remove the dark dorsal vein from (shrimp) DEVIL: to season highly (deviled eggs)DEVILED: to season highly (deviled eggs)DEVILING: to season highly (deviled eggs)DICE: to cut into small cubesDICED: cut into small cubesDICING: to cut into small cubesDONE: food: cooked sufficiently (Check to see if the meat is done.)DOUGH: a mixture that consists essentially of flour or meal and a liquid (such as milk or water) and is stiff enough to knead or rollDOUGHY: resembling dough: such as not thoroughly bakedDRIPPING: fat and juices drawn from meat during cooking —often used in pluralFILLING: a food mixture used to fill pastry or sandwichesFLAME: to flambé: to douse with a liquor (such as brandy, rum, or cognac) and igniteFLAME: to sear by fireFOLD: to incorporate (a food ingredient) into a mixture by repeated gentle overturnings without stirring or beatingFOLDED: to incorporate (a food ingredient) into a mixture by repeated gentle overturnings without stirring or beatingFOLDING: to incorporate (a food ingredient) into a mixture by repeated gentle overturnings without stirring or beatingFOND: small particles of browned food and especially meat that adhere to the bottom of a cooking pan and are used especially in making saucesFRILL: a strip of paper curled at one end and rolled to be slipped over the bone end (as of a chop) in servingGLAZE: a liquid preparation applied to food on which it forms a firm glossy coating; also, to apply a glaze to (to glaze doughnuts)GLAZED: to apply a glaze to (to glaze doughnuts)GLAZING: to apply a glaze to (to glaze doughnuts)GRILL: to cook using a grill; also, the food that is broiled, usually on a grillGRILLING: to cook using a grillHULL: of fruits of seeds: to remove the hulls ofHULLED: of fruits of seeds: to remove the hulls ofHULLING: of fruits of seeds: to remove the hulls ofJELL: to come to the consistency of jelly: congeal, setJOINT: to separate the joints of (e.g., to joint a piece of meat)JOINTED: to separate the joints of (e.g., to joint a piece of meat)JUGGING: to stew (something, such as a hare) in an earthenware vesselJUICING: to extract the juice of, or to add juice toJULIENNE: a preparation or garnish of food that has been cut into thin strips; also, food (such as meat or vegetables) that has been cut into thin strips; also, to slice (food) into thin strips about the size of matchsticks; French, short for potage à la julienne, probably from Julienne woman's nameKEEP: to preserve (food) in an unspoiled condition; of food, to remain in good condition (meat will keep in the freezer)KEEPABLE: capable of being kept for some time without deteriorationKEEPING: to preserve (food) in an unspoiled condition; of food, to remain in good condition (meat will keep in the freezer)KEPT: past tense and past participle of keep: to preserve (food) in an unspoiled condition; of food, to remain in good condition (meat will keep in the freezer)KNEAD: to work and press into a mass with or as if with the hands (e.g., to knead dough); to manipulate or massage with a kneading motionKNEADABLE: to work and press into a mass with or as if with the hands (e.g., to knead dough); to manipulate or massage with a kneading motionKNEADED: to work and press into a mass with or as if with the hands (e.g., to knead dough); to manipulate or massage with a kneading motionKNEADING: to work and press into a mass with or as if with the hands (e.g., to knead dough); to manipulate or massage with a kneading motionKNIFING: to cut, mark, or spread with a knife; to use a knife onLADE: an act of bailing, dipping, or ladling; to dip, to ladle; to take up or convey a liquid by dippingLADED: an act of bailing, dipping, or ladling; to dip, to ladle; to take up or convey a liquid by dippingLADING: an act of bailing, dipping, or ladling; to dip, to ladle; to take up or convey a liquid by dippingLADLE: to take up and convey in or as if in a ladleLADLED: to take up and convey in or as if in a ladleLADLING: to take up and convey in or as if in a ladleLARD: to dress (meat) for cooking by inserting or covering with something (such as strips of fat)LINE: the part of a professional kitchen in which meals are cooked and platedLOADED: filled or topped with many things (a loaded baked potato)LOAF: a shaped or molded often symmetrical mass of food (e.g., meatloaf)LOLLIPOP: a piece of food served on the end of a stick (lollipop chicken)MADE: to prepare, to fix (make dinner)MAKE: to prepare, to fix (make dinner)MAKING: to prepare, to fix (make dinner)MARINATING: to steep (food such as meat, fish, or vegetables) in a marinade; often: to coat or cover (food) with herbs, spices, etc. and let rest before cooking or serving; to become marinatedMELD: to merge, to blend; also, a blend or mixtureMELDED: to merge, to blend; also, a blend or mixtureMELDING: a blend or mixture; also, to merge, to blend; from a blend of melt and weldMINCE: to cut or chop into very small piecesMINCED: to cut or chop into very small piecesMINCING: to cut or chop into very small piecesMOLD: to knead or work (a material, such as dough or clay) into a desired consistency or shape; also, the food so moldedMOLDED: to knead or work (a material, such as dough or clay) into a desired consistency or shapeMOLDING: to knead or work (a material, such as dough or clay) into a desired consistency or shapeNUGGET: a small usually rounded piece of food (chicken nuggets)NUKE: to microwaveNUKED: to microwaveNUKING: to microwave OVER: fried on both sides (ordered two eggs easy over)PARCH: to toast under dry heatPEEL: the skin or rind of a fruit or vegetable (banana/lemon/potato peels); also, to strip off an outer layer of (peel an orange)PEELED: the skin or rind of a fruit or vegetable (banana/lemon/potato peels); also, to strip off an outer layer of (peel an orange)PIPE: to place (batter, frosting, etc.) on a surface by pressing or squeezing through a bag or tube fitted with a special nozzle; also: to create (a decoration or pattern) by this methodPIPED: to place (batter, frosting, etc.) on a surface by pressing or squeezing through a bag or tube fitted with a special nozzle; also: to create (a decoration or pattern) by this methodPIPING: to place (batter, frosting, etc.) on a surface by pressing or squeezing through a bag or tube fitted with a special nozzle; also: to create (a decoration or pattern) by this methodPLANK: to cook and serve on a board (planked salmon, planked steak)PLANKING: to cook and serve on a board (planked salmon, planked steak)POACH: to cook in simmering liquidPOTTED: to pack or preserve (something, such as cooked and chopped meat) in a sealed pot, jar, or can often with aspicPOTTING: to pack or preserve (something, such as cooked and chopped meat) in a sealed pot, jar, or can often with aspicPULLED: of meat: prepared after being cooked to tenderness by being pulled apart into pieces or shreds (pulled pork, pulled chicken)PULP: the soft, succulent part of a fruit usually composed of mesocarp; stem pith when soft and spongy; also, to deprive of the pulp; also, a soft mass of vegetable matter (as of apples) from which most of the water has been extracted by pressurePULPED: the soft, succulent part of a fruit usually composed of mesocarp; stem pith when soft and spongy; also, to deprive of the pulp; also, a soft mass of vegetable matter (as of apples) from which most of the water has been extracted by pressureRAWLY: raw: not cookedRICING: to finely chop or process (a food) so that it resembles riceTAIL: to remove the stem or bottom part of (topping and tailing gooseberries)TAILING: to remove the stem or bottom part of (topping and tailing gooseberries)TINNED: to put up or pack in tins: to canTINNING: to put up or pack in tins: to canTIPPED: to remove the ends of (tip raspberries)TIPPING: to remove the ends of (tip raspberries)TRYING: to melt down and procure in a pure state: to render (try the salt pork)TURN: to make acid or sour (add lemon juice to turn the milk)UNCOOKED: not cooked: rawUNPEELED: not having had the skin or outer layer removed: not peeled (unpeeled potatoes, an unpeeled banana)WALLOP: to boil noisilyWARM: newly made: fresh; also, to reheat (cooked food) for eating —often used with overWARMING: newly made: fresh; also, to reheat (cooked food) for eating —often used with overWHIP: to beat (eggs, cream, etc.) into a froth with a utensil (such as a whisk or fork)WHIPPING: to beat (eggs, cream, etc.) into a froth with a utensil (such as a whisk or fork)
Dairy and Egg Products
ALBUMEN: the white of an egg BLUE: blue cheeseBRICK: a semisoft cheese with numerous small holes, smooth texture, and often mild flavorBURRATA: Not in M-W, but in NOAD. Wiki: “an Italian cow milk (occasionally buffalo milk) cheese made from mozzarella and cream”CANDLE: to examine by holding between the eye and a light, especially: to test (eggs) in this way for staleness, blood clots, fertility, and growthCURD: the thick casein-rich part of coagulated milkCURDY: curd = the thick casein-rich part of coagulated milkDAIRY: milk from a cow or other domestic animal (such as a goat); also: food (such as ice cream, cheese, or yogurt) made primarily of or from milkEGGY: tasting of egg, or covered with egg, the hard-shelled reproductive body produced by a bird and especially by the common domestic chicken; also: its contents used as foodFETA: often capitalized: a white moderately hard and crumbly Greek cheese made from sheep's or goat's milk and cured in brineFONTINA: often capitalized: a cheese that is semisoft to hard in texture and mild to medium sharp in flavorHARD: of cheese: not capable of being spread: very firmJACK: Monterey Jack, a semisoft whole-milk cheese with high moisture contentLACTEAL: relating to, consisting of, producing, or resembling milk; conveying or containing a milky fluidLACTIC: of or relating to milkLONGHORN: or longhorn cheese: a firm-textured usually mild cheese (such as cheddar or Colby)MILK: milk from an animal and especially a cow used as food by peopleNONDAIRY: containing no milk or milk products PROVOLONE: a usually firm pliant often smoked cheese of Italian originRICOTTA: a white unripened whey cheese of Italy that resembles cottage cheese; also: a similar cheese made in the U.S. from whole or skim milkWHEY: the watery part of milk that is separated from the coagulable part or curd especially in the process of making cheese and that is rich in lactose, minerals, and vitamins and contains lactalbumin and traces of fatWHITE: a mass of albuminous material surrounding the yolk of an egg
Diet and Nutrition
ANTIOXIDANT: a substance (such as beta-carotene or vitamin C) that inhibits oxidation or reactions promoted by oxygen, peroxides, or free radicalsBIOTIN: Vitamin B7BULK: biology: material that forms a mass in the intestine, especially fiberCALORIC: of, relating to, or containing caloriesCARB: short for carbohydrateCOMPLETE: of a protein: containing all essential amino acidsFOLATE: folic acid, a crystalline vitamin C19H19N7O6 of the B complex that is required for normal production of red blood cells, is used especially in the treatment of nutritional anemias, and occurs chiefly in green leafy vegetables, liver, kidneys, dried beans, and mushroomsFOLIC: M-W has only the open compound folic acid: a crystalline vitamin C19H19N7O6 of the B complex that is required for normal production of red blood cellsFOOD: nutriment in solid formFORTIFY: to enrich (food) by adding ingredients (such as vitamins or minerals) to improve the nutritional valueGLUTEN: a tenacious elastic protein substance especially of wheat flour that gives cohesiveness to doughGLYCOGEN: a white amorphous tasteless polysaccharide (C6H10O5)x that is the principal form in which glucose is stored in animal tissues and especially muscle and liver tissueJEJUNE: lacking nutritive valueKELP: a dietary supplement containing processed kelpKETO: ketogenic: of, relating to, or caused by a ketogenic diet, a diet that supplies large amounts of fats, moderate amounts of proteins, and minimal amounts of carbohydrates and that is undertaken for weight loss or to control seizures in treatment-resistant epilepsyLACTIC: obtained from sour milk or wheyLEUCINE: a white crystalline essential amino acid C6H13NO2 that is obtained by the hydrolysis of dietary protein (as of eggs, soy, or fish) and plays an important role in various physiological functions (as the regulation of insulin secretion and stimulation of protein synthesis in skeletal muscle)NIACIN: an acid C6H5NO2 of the vitamin B complex found widely in animals and plants and used especially against pellagra; from nicotinic acid + -inNUTRITION: the act or process of nourishing or being nourished; specifically: the sum of the processes by which an animal or plant takes in and utilizes food substancesOLEIC: M-W has only in the phrase oleic acid: a monounsaturated fatty acid C18H34O2 obtained from natural fats and oilsPEPTIDE: any of various amides that are derived from two or more amino acids by combination of the amino group of one acid with the carboxyl group of another and are usually obtained by partial hydrolysis of proteinsPROBIOTIC: a microorganism (such as lactobacillus) that when consumed (as in a food or a dietary supplement) maintains or restores beneficial bacteria to the digestive tract; also: a product or preparation that contains such microorganismsVEGAN: a strict vegetarian who consumes no food (such as meat, eggs, or dairy products) that comes from animals; also, one who abstains from using animal products (such as leather); by contraction from vegetarianVEGGIE: or less commonly vegie: slang: a vegetarian, a person who does not eat meat : someone whose diet consists wholly of vegetables, fruits, grains, nuts, and sometimes eggs or dairy products; or (adj) not containing meat: consisting wholly of vegetables, fruits, grains, nuts, and sometimes eggs or dairy products; or (adj) of, relating to, or suitable for vegetarians; VITAMIN: any of various organic substances that are essential in minute quantities to the nutrition of most animals and some plants, act especially as coenzymes and precursors of coenzymes in the regulation of metabolic processes but do not provide energy or serve as building units, and are present in natural foodstuffs or sometimes produced within the body, from vital amine
Eating and Drinking Experience not alcohol; includes food events
APPETITE: any of the instinctive desires necessary to keep up organic life especially: the desire to eatAPPETITIVE: any of the instinctive desires necessary to keep up organic life especially: the desire to eatATTACK: to begin to eat (food) eagerlyATTACKED: to begin to eat (food) eagerlyATTACKING: to begin to eat (food) eagerlyBAKE: a social gathering at which a baked food is servedBATTEN: to grow fat; to feed gluttonouslyBELLY: appetite for foodBELT: a drink; also, to drink quicklyBELTING: to drink quicklyBINGE: an unrestrained and often excessive indulgence; especially: an act of excessive or compulsive consumption (as of food or alcoholic beverages); to go on a bingeBINGED: an unrestrained and often excessive indulgence; especially: an act of excessive or compulsive consumption (as of food or alcoholic beverages); to go on a bingeBINGEING: an unrestrained and often excessive indulgence; especially: an act of excessive or compulsive consumption (as of food or alcoholic beverages); to go on a bingeBINGING: an unrestrained and often excessive indulgence; especially: an act of excessive or compulsive consumption (as of food or alcoholic beverages); to go on a bingeBOARD: daily meals especially when furnished for pay (e.g., paid for her room and board); also, to provide with regular meals and often also lodging usually for compensation; or to receive meals or lodging; specifically: to live at a boarding school; also, a table spread with a meal (e.g., offered to help clear the board)BOIL: a gathering at which a boil (a boiled dish of seafood, vegetables, and seasonings; a crab boil) is servedBOLT: to eat hastily or without chewing (bolted his breakfast)BUFFET: a meal set out on a buffet or table for ready access and informal service; also, adjective: served informally especially as a buffet (a buffet meal)CHOCOHOLIC: a person who craves or compulsively consumes chocolate, from chocolate + -aholicCHOW: to eatCHUG: informal, by shortening of chugalug: to drink a container of liquid (such as beer) without pause; also, to drink greedily: to guzzleCHUGGING: informal, by shortening of chugalug: to drink a container of liquid (such as beer) without pause; also, to drink greedily: to guzzleCLAMBAKE: an outdoor party, especially: a seashore outing where food is usually cooked on heated rocks covered by seaweed; also, the food served at a clambakeCONVIVIAL: relating to, occupied with, or fond of feasting, drinking, and good companyCOOKOFF: M-W hyphenates cook-off, a cooking competitionCOOKOUT: an outing at which a meal is cooked and served in the open; also: the meal cookedCRACK: to open (something, such as a bottle) for drinkingCRAM: to fill with food to satiety: to stuff; to eat voraciously: to bolt; to eat greedily or to satiety: to stuffDAINTY: of food: something delicious to the taste; tasting good: tasty; attractively prepared and servedDIET: food and drink regularly provided or consumed; habitual nourishment; to cause to take food: to feed; also, a regimen of eating and drinking sparingly so as to reduce one's weight; to cause to eat and drink sparingly or according to prescribed rules; to eat sparingly or according to prescribed rules; also, (adjective) reduced in or free from calories (a diet soft drink); promoting weight loss (as by depressing appetite) (diet pills)DIETED: food and drink regularly provided or consumed; habitual nourishment; to cause to take food: to feed; also, a regimen of eating and drinking sparingly so as to reduce one's weight; to cause to eat and drink sparingly or according to prescribed rules; to eat sparingly or according to prescribed rules; also, (adjective) reduced in or free from calories (a diet soft drink); promoting weight loss (as by depressing appetite) (diet pills)DIETETIC: of or relating to diet; adapted for use in special dietsDINE: to take dinner; to give a dinner toDINED: to take dinner; to give a dinner toDINING: to take dinner; to give a dinner toDRAFT: the act or an instance of drinking or inhaling (a last draft on her cigarette); also, the portion drunk or inhaled in one such actDRAIN: to empty by drinking the contents of (drain a mug of beer)DRAINING: to empty by drinking the contents of (drain a mug of beer)DRANK: past tense and past participle of drink: to swallow, imbibe; to take liquid into the mouth for swallowingEATABLE*: fit or able to be eaten; also, something to eatEATEN: to take in through the mouth as food: ingest, chew, and swallow in turn; to take food or a meal (the meal was quickly eaten up)EDIBLE: fit to be eaten: eatableEMPTY: hungryENGULF: to take in (food) by or as if by flowing over and enclosingENGULFED: to take in (food) by or as if by flowing over and enclosingENGULFING: to take in (food) by or as if by flowing over and enclosingFAMINE: an extreme scarcity of foodFARING: eating or diningFEED: an act of eating; also, a meal, especially: a large meal; also, to give food to; to give as food; to consume food: to eat; to produce or provide food for; to become nourished or satisfied or sustained as if by foodFEEDING: the act or process of eating or being fed; an instance of feeding; also, an act of eating; also, a meal, especially: a large meal; also, to give food to; to give as food; to consume food: to eat; to produce or provide food for; to become nourished or satisfied or sustained as if by foodFILL: a full supply, especially: a quantity that satisfies or satiates (eat your fill); also, to feed, satiate (fill livestock)FILLABLE: not in M-W; Collins has “in British English” able to be filled: a full supply, especially: a quantity that satisfies or satiates (eat your fill); also, to feed, satiate (fill livestock)FILLED: a full supply, especially: a quantity that satisfies or satiates (eat your fill); also, to feed, satiate (fill livestock)FOODIE: a person having an avid interest in the latest food fadsFULL: satisfied especially with food or drinkGAVE: to propose as a toast (I give you Mr Harding)GIVE: to propose as a toast (I give you Mr Harding)GIVEN: to propose as a toast (I give you Mr Harding)GIVING: to propose as a toast (I give you Mr Harding)GLUG: a large sip, or to take a large sipGLUGGED: to take a large sipGLUGGING: to take a large sipGLUT: to fill especially with food to satietyGLUTTED: to fill especially with food to satietyGLUTTON: one given habitually to greedy and voracious eating and drinkingGLUTTONY: excess in eating or drinkingGOBBLE: to swallow or eat greedilyGOBBLED: to swallow or eat greedilyGOBBLING: to swallow or eat greedilyGORGING: to eat greedily or to repletionGRUB: foodGULP: to swallow hurriedly or greedily or in one swallowGUZZLING: to drink greedily or habituallyHALAL: foods sanctioned by Islamic law, or selling or serving food ritually fit according to Islamic lawHEALTH: a toast to someone's health or prosperityHEAVY: of food: very rich and hard to digest (heavy desserts); not properly raised or leavened (heavy bread)IMBIBE: to drink and swallow any liquidIMBIBED: to drink and swallow any liquidIMBIBING: to drink and swallow any liquidINCEPT*: to ingestKILL: to consume (something, such as a drink) totally (killed his drink and held out the glass for more)KILLED: to consume (something, such as a drink) totally (killed his drink and held out the glass for more)KILLING: to consume (something, such as a drink) totally (killed his drink and held out the glass for more)LAPPED: to take in (food or drink) with the tongueLAPPING: to take in (food or drink) with the tongueLUAU: a Hawaiian feastLUNCH: lunch; probably short for luncheon, a usually light meal, especially: one taken in the middle of the day; also, the food prepared for a lunch; also, to eat lunch or to treat to lunchLUNCHED: lunch; probably short for luncheon, a usually light meal, especially: one taken in the middle of the day; also, the food prepared for a lunch; also, to eat lunch or to treat to lunchLUNCHEON: lunch; especially: a formal usually midday meal as part of a meeting or for entertaining a guestMARROW: the choicest of foodMEAL: an act or the time of eating a portion of food to satisfy appetite; also, the portion of food eaten at a mealMEAT: food, especially: solid food as distinguished from drinkMENU: a list of the dishes that may be ordered (as in a restaurant) or that are to be served (as at a banquet); also, the dishes available for or served at a meal; also, the meal itselfMOUTH: an individual requiring food (many mouths to feed); also, to take into the mouth, especially: to eatMOUTH: to take into the mouth, especially: to eatPALEO: or Paleo: a Paleo diet, or paleo diet, or less commonly Paleolithic diet or paleolithic diet: a diet approximating that of hunter-gatherers of the Paleolithic period and consisting mainly of preagricultural foods (such as lean meats, fish, vegetables, fruit, nuts, and seeds) and strictly limiting foods (such as dairy products, legumes, grains, potatoes, and refined sugar) which did not exist prior to the development of agricultural practicesPARTOOK: to have a portion (as of food or drink) (were invited to partake of a dinner)PECK: to eat reluctantly and in small bites (peck at food)PECKED: to eat reluctantly and in small bites (peck at food)PICK: to eat sparingly or mincingly (picking at his food)PICKED: to eat sparingly or mincingly (picking at his food)PICNIC: an excursion or outing with food usually provided by members of the group and eaten in the open; also, also: the food provided for a picnic; also, to go on a picnic or to eat in picnic fashionPICNICKED: an excursion or outing with food usually provided by members of the group and eaten in the open; also, also: the food provided for a picnic; also, to go on a picnic or to eat in picnic fashionPIGGED: M-W has pig out (pigged out; pigging out; pigs out): to eat greedily: to gorgePIGGING: M-W has pig out (pigged out; pigging out; pigs out): to eat greedily: to gorgePLATE: a main course served on a plate; also, food and service supplied to one person (a dinner at $10 a plate); also, to arrange (food) on a plate or dishPLEDGE: a toast; to drink to the health ofPLEDGED: a toast; to drink to the health ofPOTLATCH: a ceremonial feast of the American Indians of the northwest coast marked by the host's lavish distribution of gifts or sometimes destruction of property to demonstrate wealth and generosity with the expectation of eventual reciprocation; also, to hold or give a potlatchPOTLUCK: the regular meal available to a guest for whom no special preparations have been made; also, a communal meal to which people bring food to share —usually used attributively (a potluck supper)POUND: to drink or consume rapidly: to slugPOUNDED: to drink or consume rapidly: to slugPULL: to take a drinkRAPACITY: the quality of being rapacious, ravenousTABLE: a supply or source of food; also, an act or instance of assembling to eat: a meal (sit down to table); also, suitable for serving at a table (table grapes); proper for conduct at a table (table manners)TAKE: to receive into one's body (as by swallowing, drinking, or inhaling) (take a pill, take a drink, take a bite); to partake of: to eat (takes dinner about seven)TAKEN: to receive into one's body (as by swallowing, drinking, or inhaling) (take a pill, take a drink, take a bite); to partake of: to eat (takes dinner about seven)TEATIME: the customary time for tea: late afternoon or early eveningTOOK: to receive into one's body (as by swallowing, drinking, or inhaling) (take a pill, take a drink, take a bite); to partake of: to eat (takes dinner about seven)TOUCH: to take into the hands or mouth; [to ingest] (never touches alcohol)TOUCHED: to take into the hands or mouth; [to ingest] (never touches alcohol)TOUGH: not easily chewed (tough meat)TOUGHEN: to make tough; to become toughTRYING: to taste (food or drink) to find out what it is like (Would you like to try the cake?)UNEATEN: not eaten (uneaten food)UNFED: not provided with food (worrying over her unfed pets) (The guests remained unfed until lunch was finally served.); also, not given support or sustenanceUNWEANED: not accustomed to taking food otherwise than by nursing: not weaned(unweaned kittens, an unweaned foal) (the baby is yet unweaned)VIAND*: an item of food, especially: a choice or tasty dish; also, viands plural: provisions, foodWEAN: to accustom (a young child or animal) to take food otherwise than by nursingWEANED: to accustom (a young child or animal) to take food otherwise than by nursingWEANING: to accustom (a young child or animal) to take food otherwise than by nursingWHET: to make [the appetite] keen or more acute: to excite, stimulate (whet the appetite)WHETTED: to make [the appetite] keen or more acute: to excite, stimulate (whet the appetite)WHETTING: to make [the appetite] keen or more acute: to excite, stimulate (whet the appetite)WOLF: to eat greedily: to devourWOLFED: to eat greedily: to devourWOLFING: to eat greedily: to devour
Fats and Oils
CANOLA: canola oil: an edible vegetable oil obtained from the seeds of canola. Canola was originally a trademark name of the Rapeseed Association of Canada, and the name was a condensation of "Can" from Canada and "OLA" meaning "Oil, low acid" but is now a generic term for edible varieties of rapeseed oil in North America and Australasia.FATLY: richlyFATTY: containing fat especially in unusual amountsGHEE: a semifluid clarified butter made especially in IndiaLARD: a soft white solid or semisolid fat obtained by rendering fatty porkNONFAT: lacking fat solids: having fat solids removed (nonfat milk)OILED: to smear, rub over, furnish, or lubricate with oil OILING: to smear, rub over, furnish, or lubricate with oilOILY: of, relating to, or consisting of oilVIRGIN: of a vegetable oil: obtained from the first light pressing and without heating
Fish and Seafood
ABALONE: any of a genus (Haliotis) of edible rock-clinging gastropod mollusks that have a flattened shell slightly spiral in form, lined with mother-of-pearl, and with a row of apertures along its outer edgeANCHOVY: Any of a family (Engraulidae) of small fishes resembling herrings that are important food fishes used especially in appetizers, as a garnish, and for making sauces and relishesBLUE : bluefish, an active food and game marine fish (Pomatomus saltatrix) that is bluish above with silvery sides, or any of various dark or bluish fishes (such as the pollack)BLUEFIN: M-W’s entry is for bluefin tuna, a very large tuna (Thunnus thynnus) that is an important food and game fish; called also bluefinBONITO: any of several swift-swimming scombroid fishes (genus Sarda) that are typically dark blue to bluish-green with dark stripes and a silvery belly, that are intermediate in size between the related mackerel and tuna, and that are valued as food and sport fishes; bluefin tunaBROWN: the brown trout, a speckled European trout (Salmo trutta) widely introduced as a game fishBURBOT: a Holarctic freshwater bony fish (Lota lota) of the cod family having barbels on the nose and chinCALAMARI: squid used as foodCARP: a large variable Asian soft-finned freshwater cyprinid fish (Cyprinus carpio) of sluggish waters that is often raised for food and has been widely introduced into U.S. waters; also: any of various related cyprinid fishes (such as the grass carp); also, a fish (such as the European sea bream) resembling a carpCHAR: any of a genus (Salvelinus) of small-scaled trouts with light-colored spotsCHUB: any of numerous freshwater cyprinid fishes (as of the genera Gila and Nocomis); also, any of several marine or freshwater fishes (such as the tautog) that are not cyprinidsCHUM: chum salmon, variants or less commonly chum: a metallic bluish green salmon (Oncorhynchus keta) of the northern Pacific Ocean and Arctic Ocean that may reach a length of about 3.5 feet (1 meter) but is typically smallerCLAM: any of numerous edible marine bivalve mollusks living in sand or mud, or a freshwater musselCOCKLE: any of various chiefly marine bivalve mollusksCOHO: a rather small Pacific salmon (Oncorhynchus kisutch) that has light-colored flesh and is native to both coasts of the North Pacific and is stocked in the Great LakesCONCH: any of various large spiral-shelled marine gastropod mollusks; also: its shell used especially for cameosCORAL: a bright reddish ovary (as of a lobster or scallop)CRAB: any of numerous chiefly marine broadly built decapod crustaceans: any of an infraorder (Brachyura) with a short broad usually flattened carapace, a small abdomen that curls forward beneath the body, short antennae, and the anterior pair of limbs modified as grasping pincers; also, any of various crustaceans of an infraorder (Anomura) resembling true crabs in the more or less reduced condition of the abdomenCRAWDAD: crayfish, used chiefly west of the Appalachians: any of numerous freshwater decapod crustaceansCRAY*: crayfish (Australia and New Zealand): any of numerous freshwater decapod crustaceansCUTTLE: cuttlefish: any of various marine cephalopod mollusks (order Sepioidea, especially genus Sepia) having eight short arms and two usually longer tentacles and differing from the related squid in having a calcified internal shellDACE*: a small freshwater European cyprinid fish (Leuciscus leuciscus), or any of various small North American freshwater cyprinid fishesDOLPHIN: synonym for dolphinfish, either of two colorful, iridescent, saltwater fish (Coryphaena equiselis and C. hippurus of the family Coryphaenidae) that are widely distributed in tropical and temperate seas and have a long laterally compressed body and a deeply forked tail fin. Note: The common dolphinfish (Coryphaena hippurus) is valued as a food fish and is often called mahi-mahi.DORADO: mahi-mahi, the flesh of a dolphinfish (Coryphaena hippurus) used for food; also: the fishDRUM: any of various chiefly marine bony fishes (family Sciaenidae) that make a drumming or croaking noise using their air bladder and associated musclesFILET: M-W: or more commonly fillet: a piece or slice of boneless meat or fish; also, to cut into filletsFILLET: M-W: or less commonly filet: a piece or slice of boneless meat or fish; also, to cut into filletsFUGU: any of various very poisonous puffer fishes (family Tetraodontidae) that contain tetrodotoxin and that are used as food in Japan after the toxin-containing parts are removedGOBY: any of numerous spiny-finned fishes (family Gobiidae) that usually have the pelvic fins united to form a ventral sucking diskGRUNT: [from the noise it makes when taken from the water]: any of a family (Haemulidae synonym Pomadasyidae) of chiefly tropical marine bony fishesHAKE: any of several marine food fishes (as of the genera Merluccius and Urophycis) related to the Atlantic codHALIBUT: any of several marine flatfishes (especially Hippoglossus hippoglossus of the Atlantic and H. stenolepis of the Pacific) that are widely used for food and include some of the largest bony fishesHAMACHI: NOAD: The young of the Japanese amberjack or yellowtail, which is fished and bred in Japan as a food fish.HIND: any of various spotted groupers (especially genus Epinephelus)JACK: any of several fishes, especially: any of various carangidsKING: king salmon, a chinook salmon, a large, usually red-fleshed, commercially important salmon (Oncorhynchus tshawytscha) of the northern Pacific Ocean that is typically bluish-green above with silvery sides, has a dark mouth with black gums, and attains an average weight of about 30 to 40 pounds (13.5 to 18 kilograms) but may sometimes exceed 120 pounds (54 kilograms); called also black salmon, king salmonLIMPET: a marine gastropod mollusk (especially families Acmaeidae and Patellidae) that has a low conical shell broadly open beneath, browses over rocks or timbers in the littoral area, and clings very tightly when disturbedLITTLENECK: a young quahog suitable to be eaten raw; called also littleneck clam; named for Littleneck Bay, Long Island, New YorkLOACH: any of a family (Cobitidae) of small Old World freshwater fishes related to the carpsMAHIMAHI: M-W indicates variant of mahi-mahi (also mahi mahi), the dolphinfish (Coryphaena hippurus), or its flesh used for foodMAKO: mako shark, called also mako, either of two relatively slender mackerel sharks (Isurus paucus and I. oxyrinchus) that are dark blue above and white below with long pointed snouts and that are notable sport fishMARLIN: any of several large marine billfishes (genera Makaira and Kajikia) that are notable sport fishesMORAY: M-W: moray eel, “called also moray” any of numerous often brightly colored eels (family Muraenidae) that have sharp teeth capable of inflicting a severe bite, that occur in warm seas, and that include a chiefly Mediterranean eel (Muraena helena) sometimes used for food; called also morayMULLET: any of a family (Mugilidae) of chiefly marine bony fishes with an elongate rather stout bodyNOVA: often capitalized: cured and smoked salmon, especially: salmon that has been cured in a mixture of salt and sugar and smoked at a low temperature; short for Nova Scotia salmonOCTOPI: plural of octopus, any of a genus (Octopus) of cephalopod mollusks that have eight muscular arms equipped with two rows of suckers; broadly: any octopod excepting the paper nautilusPIKE: a large elongate long-snouted freshwater bony fish (Esox lucius) valued for food and sport and widely distributed in cooler parts of the northern hemisphere; called also northern, northern pike; also, any of various fishes (family Esocidae) related to the pike: such as muskellunge, pickerel, or any of various fishes resembling the pike in appearance or habitsPOKE: less commonly poké: a Hawaiian salad made typically from cubed pieces of raw seafood (such as tuna) marinated with soy sauce and sesame oil and mixed with onions or other ingredientsPOLLACK: or pollock, a commercially important North Atlantic food fish (Pollachius virens) related to and resembling the cods but darker; also, a commercially important northern Pacific food fish (Gadus chalcogrammus synonym Theragra chalcogramma) of the cod family that closely resembles the pollack, called also walleye pollackPOLLOCK: variant of pollack, a commercially important North Atlantic food fish (Pollachius virens) related to and resembling the cods but darker; also, a commercially important northern Pacific food fish (Gadus chalcogrammus synonym Theragra chalcogramma) of the cod family that closely resembles the pollack, called also walleye pollackPOMPANO: a carangid food fish (Trachinotus carolinus) of the western Atlantic and Gulf of Mexico; broadly: any of several related fishes; also, small bluish or greenish butterfish (Peprilus simillimus) of the Pacific coast of North AmericaPOUT: any of several large-headed fishes (such as a bullhead or eelpout)PRAWN: any of various widely distributed edible decapod crustaceans: such as one (as of the genera Pandalus and Penaeus) that resembles shrimp and has a large compressed abdomen; also, a shrimp, especially: a large shrimp; also, a langoustine, a small edible lobster (Nephrops norvegicus) of European seas having long slender clawsRAINBOW: the rainbow trout, a large stout-bodied salmonid fish (Oncorhynchus mykiss synonym Salmo gairdneri) of western North America that is related to the Pacific salmon and is typically greenish above and white on the belly with a pink, red, or lavender stripe along each side of the body and with profuse black dotsRATTAIL: a grenadier, any of various deep-sea fishes (family Macrouridae) that are related to the cods and have an elongated tapering body and compressed pointed tailROACH: a silver-green European freshwater cyprinid fish (Rutilus rutilus)also: any of various related fishes (such as some shiners); also, any of several American freshwater sunfishes (family Centrarchidae)roachRUFF: a small freshwater European perch (Gynocephalus cernua synonym Acerina cernua)TILAPIA: any of numerous chiefly African freshwater cichlid fishes (genera Oreochromis, Tilapia, and Sarotherodon) often raised for foodTOPE: a small slender cosmopolitan shark (Galeorhinus galeus) valued for its flesh, fins, and oil-rich liverTORO: a jack crevalle, a carangid fish (Caranx hippos) that is an important food fish especially along the west coast of Florida; also, a cowfish (Lactophryes quadricornis), [or] any of various small bright-colored bony fishes (family Ostraciidae) with hornlike projections over the eyesTROUT: any of various salmonid food and sport fishes that are mostly smaller than the typical salmons and are anadromous or restricted to cool clear fresh water; also, any of various Old or New World fishes (genera Salmo, Salvelinus, and Oncorhynchus); also, char, any of a genus (Salvelinus) of small-scaled trouts with light-colored spots; also, any of various fishes (such as the largemouth bass) held to resemble the true troutsTUNA: any of various large vigorous scombroid fishes (as of the genera Euthynnus, Katsuwonus, and especially Thunnus) that are usually dark above and silvery below and include many that are valued as food or sport fishes; also, the flesh of a tuna used for food, specifically, sometimes tuna fish : tuna flesh that has been cooked and canned —often used before another noun (tuna salad, a tuna fish sandwich)TURBOT: a large European flatfish (Scophthalmus maximus synonym Psetta maxima) that is a popular food fish and has a brownish upper surface marked with scattered tubercles and a white undersurface; also, a flatfish (such as Reinhardtius hippoglossoides) resembling the turbotWAHOO: a large vigorous mackerel (Acanthocybium solandri) that is common in warm seas and esteemed as a food and sport fishWALLEYE: a large vigorous North American freshwater food and sport fish (Sander vitreus synonym Stizostedion vitreum) that has large opaque eyes and is related to the perches but resembles the true pike; called also walleyed pikeWHITING: any of various marine food fishes: such as a common European fish (Merlangius merlangus) of the cod family, or silver hake, a common hake (Merluccius bilinearis) of the northern Atlantic coast of the U.S. that is an important food fishWINKLE: any of various gastropod mollusks: such as any of a genus (Littorina) of edible littoral marine snails; also: any of various similar or related marine snails; any of several North American freshwater snails
Flavor and Savor including food gone bad
ACID: sour, sharp, or biting to the tasteACIDLY: sour, sharp, or biting to the tasteACIDY: sour, sharp, or biting to the tasteACRID: sharp and harsh or unpleasantly pungent in taste or odorACRIDITY: sharp and harsh or unpleasantly pungent in taste or odorACRIDLY: sharp and harsh or unpleasantly pungent in taste or odorBLAND: lacking strong flavorBLOOM: to become more apparent or fully expressed (as in flavor or aroma) (…flavors bloom)BLOOMED: to become more apparent or fully expressed (as in flavor or aroma) (…flavors bloom)BLOOMING: to become more apparent or fully expressed (as in flavor or aroma) (…flavors bloom)BODY: fullness and richness of flavor (as of wine)CORKY: having an unpleasant odor and taste (as from a tainted cork) (corky wine)DEAD: lacking warmth, vigor, or taste (a dead wine)DEADEN: to make vapid or spiritless (oxygen deadens wine)DEADENED: to make vapid or spiritless (oxygen deadens wine)DEADENING: to make vapid or spiritless (oxygen deadens wine)FLAT: lacking flavor: tastelessFLAVOR: the quality of something that affects the sense of taste; the blend of taste and smell sensations evoked by a substance in the mouth; also, a substance that flavors (e.g., artificial flavors); also, to give or add flavor toFLAVORFUL: the quality of something that affects the sense of taste; the blend of taste and smell sensations evoked by a substance in the mouth; also, a substance that flavors (e.g., artificial flavors)GAMY: having the flavor of game, especially: having the flavor of game near taintingHEAT: pungency of flavor (Add some cayenne pepper for extra heat.)HIGH: slightly tainted or spoiled (high game meat)LACE: to add something to impart pungency, savor, or zest to (a sauce laced with garlic, conversation laced with sarcasm)LACED: to add something to impart pungency, savor, or zest to (a sauce laced with garlic, conversation laced with sarcasm)LACING: to add something to impart pungency, savor, or zest to (a sauce laced with garlic, conversation laced with sarcasm)LIGHT: having a relatively mild flavor; also, easily digested (a light soup)MALTY: containing or resembling or tasting of malt: grain (such as barley) softened by steeping in water, allowed to germinate, and used especially in brewing and distillingMETALLIC: having an acrid quality like that of metal (a metallic taste)MILD: not sharp, spicy, or bitter (mild cheese, mild ale)NIPPY: pungent, sharp (a nippy potato salad)NOTE: a characteristic feature (as of odor or flavor)NUTTY: having a flavor like that of nuts [or including nuts] (a nutty sauce)ONIONY: having an onion flavorPALATABLE: agreeable to the palate or taste (this food is not palatable)PALATE: the sense of taste (serves Korean food adapted for the American palate)PICANTE: Not in M-W; Collins has (in Spanish and Latin American cookery): prepared so as to be very hot and spicy, esp. with a hot and spicy sauce, or any food that is very hot and spicy, esp. a hot saucePUNGENCY: the quality or state of being pungent: causing a sharp or irritating sensation, especially: acrid; having an intense flavor or odorRANCID: having an unpleasant smell or taste usually from chemical change or decomposition (rancid butter, rancid breath)RANK: offensive in odor or flavor, especially: rancidRANKLY: offensive in odor or flavor, especially: rancidRICH: highly seasoned, fatty, oily, or sweet (rich foods)TANG: a sharp distinctive often lingering flavorTANGY: having or suggestive of a tang, a sharp distinctive often lingering flavorTART: agreeably sharp or acid to the taste (a tart apple)TARTLY: agreeably sharp or acid to the taste (a tart apple)THYMY*: abounding in or fragrant with thymeTINGE: to affect or modify with a slight odor or tasteTINGEING: M-W: tingeing or tinging: to affect or modify with a slight odor or tasteTINGING: M-W: tingeing or tinging: to affect or modify with a slight odor or tasteTOOTH: taste, likingTOOTHY: toothsome: of palatable flavor and pleasing texture: deliciousTURN: to make acid or sour (add lemon juice to turn the milk); to become sour, rancid, or tainted (the milk had turned after being left out)UMAMI: (n) the taste sensation that is produced by several amino acids and nucleotides (such as glutamate and aspartate) and has a rich or meaty flavor characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes: savory; also, (adj) being, inducing, or marked by one of the five basic taste sensations that is typically induced by several amino acids and nucleotides (such as glutamate and aspartate) and has a rich or meaty flavor characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes VANILLA: a vanilla bean, the long capsular fruit of a vanilla (especially Vanilla planifolia) that is an important article of commerce; also, a commercially important extract of the vanilla bean that is used especially as a flavoring; also, (adj) flavored with vanillaVANILLIN: a crystalline phenolic aldehyde C8H8O3 that is extracted from vanilla beans or prepared synthetically and is used especially in flavoring and in perfumeryWINY: having the taste or qualities of wine (a winey sauce)WOODY: characteristic of or suggestive of wood (wine with a woody flavor)YOUNG: of an early, tender, or desirable age for use as food or drink (fresh young lamb, young peas, a young wine)YUMMY: highly attractive or pleasing, especially: delicious, delectableZING: a sharply piquant flavorZINGY: sharply piquant (a zingy salad)
Food Products including infant foods
ANALOG: a food product made by combining a less expensive food (such as soybeans or whitefish) with additives to give the appearance and taste of a more expensive food (such as beef or crab)BOTTLE: liquid food (such as milk) used in place of mother's milk (baby is on the bottle)FORMULA: a milk mixture or substitute for feeding an infantLIGHT: made with a lower calorie content or with less of some ingredient (such as salt, fat, or alcohol) than usualLITE: light: made with a lower calorie content or with less of some ingredient (such as salt, fat, or alcohol) than usual, and/or having a relatively mild flavor (lite beer, lite salad dressing)MALT: malted milk, a soluble powder prepared from dried milk and malted cereals; also, grain (such as barley) softened by steeping in water, allowed to germinate, and used especially in brewing and distilling; also, to convert [grain, such as barley] into malt; to make grain into malt; to become malt; to make or treat with malt or malt extract; to become malt; to make grain into maltMILK: a food product produced from seeds or fruit that resembles and is used similarly to cow's milkMILL: a building provided with machinery for processing and especially for grinding grain into flour; also, a machine for expelling juice from vegetable tissues by pressure or grinding (a cider mill); also, a machine or apparatus for grinding grain; also, to subject to an operation or process in a mill: such as to grind into flour, meal, or powder; to undergo milling (seed too wet to mill properly); also, a machine for hulling grain kernels (as of rice, oats, or spelt); also, to remove the outer layers of (seed kernels): to subject to hullingMILLED: a building provided with machinery for processing and especially for grinding grain into flour; also, a machine for expelling juice from vegetable tissues by pressure or grinding (a cider mill); also, a machine or apparatus for grinding grain; also, to subject to an operation or process in a mill: such as to grind into flour, meal, or powder; to undergo milling (seed too wet to mill properly); also, a machine for hulling grain kernels (as of rice, oats, or spelt); also, to remove the outer layers of (seed kernels): to subject to hullingMILLING: a building provided with machinery for processing and especially for grinding grain into flour; also, a machine for expelling juice from vegetable tissues by pressure or grinding (a cider mill); also, a machine or apparatus for grinding grain; also, to subject to an operation or process in a mill: such as to grind into flour, meal, or powder; to undergo milling (seed too wet to mill properly); also, a machine for hulling grain kernels (as of rice, oats, or spelt); also, to remove the outer layers of (seed kernels): to subject to hullingNATURAL: relating to or being natural foodNIPPLE: an artificial teat through which a bottle-fed infant nursesNONDAIRY: containing no milk or milk productsNONFAT: lacking fat solids: having fat solids removed (nonfat milk)OLEO: margarine, a food product made usually from vegetable oils churned with ripened skim milk to a smooth emulsion and used like butterPECTIC* : of, relating to, or derived from pectinPECTIN: any of various water-soluble substances that bind adjacent cell walls in plant tissues and yield a gel which is the basis of fruit jellies; also: a commercial product rich in pectinsTAPIOCA: a usually granular preparation of cassava starch used especially in puddings and as a thickening in liquid foodTARO: the corms and cormels or the taro plant, typically cooked as a vegetable or ground into flourTOFU: a soft food product prepared by treating soybean milk with coagulants (such as magnesium chloride or diluted acids): bean curdWHITE: a white-colored product (such as flour) —usually used in pluralWORK: to ferment, to undergo fermentation, the enzyme-catalyzed anaerobic breakdown of an energy-rich compound (such as a carbohydrate to carbon dioxide and alcohol or to an organic acid) by the action of microorganisms (such as bacteria or yeast) that occurs naturally and is commonly used in the production of various products (such as food, alcoholic beverages, and pharmaceuticals) especially by controlling microbial enzymatic activityWORKING: to ferment, to undergo fermentation, the enzyme-catalyzed anaerobic breakdown of an energy-rich compound (such as a carbohydrate to carbon dioxide and alcohol or to an organic acid) by the action of microorganisms (such as bacteria or yeast) that occurs naturally and is commonly used in the production of various products (such as food, alcoholic beverages, and pharmaceuticals) especially by controlling microbial enzymatic activityYUCA: cassava: any of several American plants (genus Manihot, especially M. esculenta) of the spurge family grown in the tropics for their edible tuberous roots which yield a nutritious starch; also, the root, called also mandioca, manioc, yuca, yuccaYUCCA: cassava: any of several American plants (genus Manihot, especially M. esculenta) of the spurge family grown in the tropics for their edible tuberous roots which yield a nutritious starch; also, the root, called also mandioca, manioc, yuca, yucca
Fruits, Nuts, and Seeds
ACAI: or less commonly açai: or acai berry or less commonly açai berry: a small, dark purple, berrylike fruit with a juicy pulp that is often used in beverages or eaten raw and that is produced by a tall, slender palm (Euterpe oleracea) native to tropical rainforests of Central and South America; also, also, a beverage made from the juice of the acai berryALMOND: the ellipsoidal edible kernel of a small tree (Prunus dulcis synonym P. amygdalus) of the rose family with flowers and young fruit resembling those of the peachAPPLE: the fleshy, usually rounded red, yellow, or green edible pome fruit of a usually cultivated tree (genus Malus) of the rose familyAPRICOT: the oval orange-colored fruit of a temperate-zone tree (Prunus armeniaca) resembling the related peach and plum in flavorBANANA: an elongated usually tapering tropical fruit with soft pulpy flesh enclosed in a soft usually yellow rind BEECH: the small edible nuts of the beech treeBLACKCAP: a black raspberry; a raspberry (Rubus occidentalis) of eastern North America that has a purplish-black fruit and is the source of several cultivated varietiesCITRON: a citrus fruit resembling a lemon … OR the preserved rind of the citron … OR a small hard-fleshed watermelon …CLEMENTINE: a small nearly seedless citrus fruit that is probably a hybrid between a tangerine and an orange, from French clementine, probably from Clément Rodier, French priest who discovered the hybrid circa 1902CLING: a clingstone: any of various stone fruits (such as some peaches or plums) with flesh that adheres strongly to the pitCOCONUT: the edible meat of the coconutCOLA: M-W has an entry for kola nut, or less commonly cola nut, the bitter caffeine-containing chestnut-sized seed of a kola tree used especially as a masticatory and in beveragesCOMPOTE: a dessert of fruit cooked in syrup CURRANT: a small seedless raisin originally grown chiefly in the eastern Mediterranean, or the acid edible fruit of various shrubs …Back-formation from earlier corawnce, currantes, ellipsis from Middle English reysouns of corans, borrowed from Anglo-French raisins de Curance "raisins of Corinth," from Corinth, GreeceDATE: the brown, oblong edible fruit of a palm (Phoenix dactylifera) DURIAN: a large oval tasty but foul-smelling fruit with a prickly rindFIGGY: containing or resembling figsFRUIT: a succulent plant part used chiefly in a dessert or sweet course; or a dish, quantity, or diet of fruitsGAGE: greengage, any of several rather small rounded greenish or greenish-yellow cultivated plums, named for Sir William Gage †1820 English botanistGUAVA: the roundish to pear-shaped fruit of a guava, a shrubby tree (P. guajava) widely cultivated for its yellow-skinned fruit with sweet acid yellow or pink fleshHAND: a cluster of bananas developed from a single flower groupHONEYDEW: the honeydew melon, a pale smooth-skinned winter melon with sweet greenish fleshKIWI: kiwifruit: the edible fruit of a Chinese gooseberry having a fuzzy brown skin and slightly acidic typically green fleshKOLA: M-W has an entry for kola nut, or less commonly cola nut, the bitter caffeine-containing chestnut-sized seed of a kola tree used especially as a masticatory and in beveragesLEMON: an acid fruit that is botanically a many-seeded pale yellow oblong berry produced by a small thorny citrus tree (Citrus limon) and that has a rind from which an aromatic oil is extractedLIME: the small globose yellowish green fruit of a widely cultivated spiny tropical Asian citrus tree (Citrus aurantifolia) with a usually acid juicy pulp used as a flavoring agent and as a source of vitamin CLITCHI: variant spelling of lychee: or lychee nut or litchi nut or less commonly lichee nut: the small, oval to roundish fruit of a Chinese tree (Litchi chinensis) of the soapberry family having a rough or warty, yellow, pink, or reddish leathery rind and sweet to slightly acidic usually whitish edible flesh that surrounds a single large seedLONGAN: a pulpy fruit related to the lychee and produced by a southeast Asian evergreen tree (Euphoria longan synonym Dimocarpus longan) of the soapberry family; also, a tree that bears the longanLYCHEE: or litchi or less commonly lichee; or lychee nut or litchi nut or less commonly lichee nut: the small, oval to roundish fruit of a Chinese tree (Litchi chinensis) of the soapberry family having a rough or warty, yellow, pink, or reddish leathery rind and sweet to slightly acidic usually whitish edible flesh that surrounds a single large seedMACADAMIA: M-W’s entry is for macadamia nut, a hard-shelled nut of an Australian evergreen tree (genus Macadamia, especially M. integrifolia or M. tetraphylla) of the protea family that somewhat resembles the filbert and is cultivated extensively in Hawaii; called also macadamia; named for John Macadam †1865 Scottish-born Australian chemistMANDARIN: the fruit of a mandarin, a small spiny orange tree (Citrus reticulata) of southeastern Asia with yellow to reddish-orange loose-rinded fruits or a tree (such as the satsuma) developed in cultivation from the mandarin by selective breeding or hybridization MANGO: a tropical usually large ovoid or oblong fruit with a firm yellowish-red skin, hard central stone, and juicy aromatic pulpMEAT: the edible part of something as distinguished from its covering (such as a husk or shell)MELLOW: of a fruit: tender and sweet because of ripenessMELON: any of various typically sweet gourds (such as a muskmelon or watermelon) usually eaten raw as fruitsNECK: the slender proximal end of a fruitNUTTY: having a flavor like that of nuts [or including nuts] (a nutty sauce)OLIVE: the fruit of a Mediterranean evergreen tree (Olea europaea of the family Oleaceae, the olive family) cultivated for its drupaceous fruit that is an important food and source of oilPAPAW: or more commonly pawpaw, the papaya, a tropical American tree (Carica papaya of the family Caricaceae, the papaya family) having an oblong to globose yellow edible fruit with numerous black seeds in a central cavity; also: its fruit. Also, a North American tree (Asimina triloba) of the custard-apple family with purple flowers and an edible green-skinned fruit; also, its fruitPAPAYA: a tropical American tree (Carica papaya of the family Caricaceae, the papaya family) having an oblong to globose yellow edible fruit with numerous black seeds in a central cavity; also, its fruitPAWPAW: or less commonly papaw, the papaya, a tropical American tree (Carica papaya of the family Caricaceae, the papaya family) having an oblong to globose yellow edible fruit with numerous black seeds in a central cavity; also: its fruit. Also, a North American tree (Asimina triloba) of the custard-apple family with purple flowers and an edible green-skinned fruit; also, its fruitPEACH: the edible fruit of the peach, a low spreading freely branching Chinese tree (Prunus persica) of the rose family that has lanceolate leaves and sessile usually pink flowers and is widely cultivated in temperate areas for its edible fruit which is a single-seeded drupe with a hard central stone, a pulpy white or yellow flesh, and a thin fuzzy skinPEACHY: resembling a peachPECAN: the smooth oblong thin-shelled nut of the pecan treePEPITA: the edible seed of a pumpkin or squash often dried or toastedPINE: the pineapple, the large edible multiple fruit of the pineapple that consists of the sweet succulent fleshy inflorescencePINEAPPLE: the large edible multiple fruit of the pineapple that consists of the sweet succulent fleshy inflorescencePIPPIN: a crisp tart apple having usually yellow or greenish-yellow skin strongly flushed with red and used especially for cookingPITTED: the stone of a drupaceous fruit; also, to remove the pit from (a fruit)PITTING: the stone of a drupaceous fruit; also, to remove the pit from (a fruit)PLANTAIN: the angular greenish starchy fruit of the plantain that is a staple food in the tropics when cookedPLUM: the fruit of any of various trees and shrubs (genus Prunus) of the rose family with globular to oval smooth-skinned edible fruits that are drupes with oblong seeds; also, any of various trees with edible fruits resembling plums; also, a raisin when used in dessertsPLUMMY: full of plums (a rich plummy cake)POMELO: the grapefruit, a large round citrus fruit with a bitter yellow rind and a juicy somewhat tart pale yellow, pink, or reddish pulp; also, a small citrus tree (Citrus paradisi) that produces grapefruitPOMELO: or pummelo: a very large thick-rinded usually pear-shaped citrus fruit differing from the closely related grapefruit especially in its loose rind and often coarse dry pulpPULP: the soft, succulent part of a fruit usually composed of mesocarp; stem pith when soft and spongy; also, to deprive of the pulp; also, a soft mass of vegetable matter (as of apples) from which most of the water has been extracted by pressurePULPED: the soft, succulent part of a fruit usually composed of mesocarp; stem pith when soft and spongy; also, to deprive of the pulp; also, a soft mass of vegetable matter (as of apples) from which most of the water has been extracted by pressurePULPY: of, relating to, or containing pulp (pulpy orange juice)RAMBUTAN: a bright red spiny Malayan fruit closely related to the lychee; also: a tree (Nephelium lappaceum) of the soapberry family that bears this fruitTAMARIND: the fruit of the tamarind tree consisting of an oblong brown pod containing 1 to 12 flat seeds embedded in a brownish, sticky, acidic pulp which is used especially in preserves and pastes and to flavor foods and beveragesTUNA: any of various flat-jointed prickly pears (genus Opuntia), especially: one (O. tuna) of tropical America; also, the edible fruit of a tuna
Grains, Pulses, and Pastas
ARANCINI: rounded balls of cooked rice with savory fillings (such as mozzarella cheese) that are coated with bread crumbs and deep-friedARBORIO: M-W: always in the open compound “arborio rice.” Named for Arborio, village in Piedmont region of ItalyBRAN: the edible broken seed coats of cereal grain separated from the flour or meal by sifting or boltingBULGUR: parched cracked wheatCAPELLINI: angel-hair pastaCAVATELLI: pasta in the form of small shells having rolled edgesCONGEE: porridge made from riceCORN: a tall annual cereal grass (Zea mays) originally domesticated in Mexico and widely grown for its large elongated ears of starchy seeds (this def follows the def for British corn)DURUM: M-W’s only entry is for the open compound “durum wheat” - a wheat (Triticum durum) that yields a glutenous flour used especially in pasta; called also durumELBOW: elbow macaroniFARINA: a fine meal of vegetable matter (such as cereal grains) used chiefly for puddings or as a breakfast cerealFARRO: the grain of an ancient wheat having glumes that tightly enclose the kernel; specifically: the grain of emmer, einkorn, or spelt that is cooked in liquid and used in various dishes (such as soups or salads)FETTUCCINE: pasta in the form of narrow ribbons; also: a dish of which fettuccine forms the baseFLOUR: a product consisting of finely milled wheat; also: a similar product made from another grain or food product (such as dried potatoes or fish)FLOURY: a product consisting of finely milled wheat; also: a similar product made from another grain or food product (such as dried potatoes or fish)GNOCCHI: dumplings usually made with potato or semolina and served with sauceGRAIN: the seeds or fruits of various food plants including the cereal grasses and in commercial and statutory usage other plants (such as the soybean)GROAT: usually plural in form but singular or plural in construction: hulled grain broken into fragments larger than grits; also, a grain (as of oats) exclusive of the hullLINGUINI: M-W’s main entry is for linguine, with linguini given as a variant. Narrow flat pasta.MAIZE: a tall annual cereal grass (Zea mays) originally domesticated in Mexico and widely grown for its large elongated ears of starchy seeds; cornMALT: grain (such as barley) softened by steeping in water, allowed to germinate, and used especially in brewing and distilling; also, to convert [grain, such as barley] into malt; to make grain into malt; to become malt; to make or treat with malt or malt extract; to become malt; to make grain into maltMANICOTTI: tubular pasta shells that may be stuffed with ricotta or a meat mixture; also: a dish of stuffed manicotti usually with tomato sauceMEAL: the usually coarsely ground and unbolted seeds of a cereal grass or pulse, especially: cornmeal; also, a product resembling seed meal especially in particle size or textureMEALY: containing meal: farinaceousMILLET: any of various small-seeded annual cereal and forage grasses, such as a Eurasian grass (Panicum miliaceum) cultivated for its grain which is used for food, or any of several grasses related to common millet; also, the seed of a milletNOODLE: a food paste made usually with egg and shaped typically in ribbon formOATEN: of or relating to oats, oat straw, or oatmealOATMEAL: meal made from oats; rolled oatsOATY: not in M-W. Collins has “in British English: of, like, or containing oats”ORZO: rice-shaped pastaPADDY: rice, especially: threshed unmilled ricePENNE: short thick diagonally cut tubular pastaPILAF: a dish made of seasoned rice and often meatRAVIOLI: pasta in the form of little cases of dough containing a savory filling (as of meat or cheese)ROTINI: short, corkscrew-shaped pastaTAGLIATELLE: pasta in the form of narrow ribbons: fettuccineTEFF: an economically important Ethiopian annual cereal grass (Eragrostis tef synonym E. abyssinica) grown for its small grain which yields a white flour and as a forage and hay cropUDON: or udon noodle: a thick Japanese noodle made from wheat flour and usually served in a soupWHEAT: a cereal grain that yields a fine white flour used chiefly in breads, baked goods (such as cakes and crackers), and pastas (such as macaroni or spaghetti), and is important in animal feedsZITI: medium-sized tubular pasta
Herbs, Spices, Seasonings, etc.
ADOBO: a spicy marinade used in Latin American cuisine and usually containing vinegar, garlic, and chili peppers; also, a seasoning mixture that typically includes ground dried garlic, ground dried onion, oregano, salt, and pepperANNATTO: the dried seed of the tropical American tree (Bixa orellana) used to color and flavor foodARROWROOT: starch from arrowroot plant used as a thickener, etc.CACAO: a dried, fermented, fatty seed of the fruit of a S. American evergreen tree (Theobroma cacao) that is used in making cocoa, chocolate, and cocoa butterCARAWAY: the pungent fruit of the caraway used in seasoning and medicine, also called also caraway seedCAROB: a pod of the carob tree or its sweet pulp having a flavor similar to that of chocolateCAYENNE: cayenne pepper: a pungent condiment consisting of the ground dried fruits or seeds of hot peppersCHIA: an annual herb (Salvia hispanica) of the mint family that is native to Mexico and Guatemala, has spikes of blue, purple, or white flowers, and is grown for its grayish, edible, mucilaginous seeds which are eaten whole or used especially to make a beverage or oilCHILI: a hot pepper of any of a group of cultivars (Capsicum annuum annuum group longum) noted for their pungency, or a thick sauce or dish made of meat and chiliesCHOCOLATE: a food prepared from ground roasted cacao beansCINNAMON: the aromatic, dried bark of any of several tropical trees (genus Cinnamomum) yielding a culinary spice, oil, and flavoring; the tan to dark brown spice that is prepared from cinnamon bark by powdering and has a somewhat sweet and spicy tasteCLOVE: one of the small bulbs (as in garlic) developed in the axils of the scales of a large bulb OR the dried flower bud of a tropical tree (Syzygium aromaticum or Eugenia aromatica) of the myrtle family that is used as a spice and is the source of an oilCUMIN: the seedlike fruit of cumin used as a spiceCURRY: a food, dish, or sauce in Indian cuisine seasoned with a mixture of pungent spices; or a food or dish seasoned with curry powder; or (verb) to flavor or cook with curry powder or a curry sauceDILL: any of several plants of the carrot family, especially: a European herb (Anethum graveolens) with aromatic foliage and seeds both of which are used in flavoring foods and especially picklesFILE: filé: powdered young leaves of sassafras used to thicken soups or stewsGALANGAL: the fresh, dried, or ground rhizome of a galangal used in cookery as a spice and in medicineGARLIC: a European allium (Allium sativum) widely cultivated for its pungent compound bulbs much used in cookery; or a bulb of garlicHAND: a branched rootstock of gingerHONEY: a sweet viscid material elaborated out of the nectar of flowers in the honey sac of various bees; also, the quality or state of being sweet: sweetness; also, to sweeten with or as if with honeyHONEYED: made with or having honey; resembling honey; pleasingly sweetLOVAGE: any of several aromatic perennial herbs of the carrot family, especially: a European herb (Levisticum officinale) sometimes cultivated for use in medicine especially as a diuretic and in cookery usually as a flavoring agent; derived [ultimately] from the Latin for LigurianMACE: an aromatic spice consisting of the dried external fibrous covering of a nutmegMARJORAM: any of various usually fragrant and aromatic Old World mints (genus Origanum) often used as seasoningMENTHOL: a crystalline alcohol C10H20O that occurs especially in mint oils, has the odor and cooling properties of peppermint, and is used in flavoring and in medicine (as locally to relieve pain, itching, and nasal congestion)MINT: any of a family (Lamiaceae synonym Labiatae, the mint family) of aromatic plants with a square stem and a 4-lobed ovary which produces four one-seeded nutlets in fruit, especially: any of a genus (Mentha) of mints that have white, purple, or pink verticillate flowers with a nearly regular corolla and four equal stamens and that include some used in flavoring and cookeryMINTY: any of a family (Lamiaceae synonym Labiatae, the mint family) of aromatic plants with a square stem and a 4-lobed ovary which produces four one-seeded nutlets in fruit, especially: any of a genus (Mentha) of mints that have white, purple, or pink verticillate flowers with a nearly regular corolla and four equal stamens and that include some used in flavoring and cookeryMOCHA: a flavoring made of a strong coffee infusion or of a mixture of cocoa or chocolate with coffee; named for Mocha, YemenMOJO: a sauce, marinade, or seasoning that is usually composed primarily of olive oil, garlic, citrus juice, and spices (such as black pepper and cumin)NUTMEG: an aromatic seed produced by an evergreen tree (Myristica fragrans of the family Myristicaceae, the nutmeg family) native to the Moluccasalso: the ground seed used as a spicePAPRIKA: a usually mild red seasoning consisting of the dried finely ground pods of various sweet peppers; also: a sweet pepper used for making paprikaPIMENTO: allspice: the berry of a West Indian tree (Pimenta dioica) of the myrtle family; also, a mildly pungent and aromatic spice prepared from dried allspice berriesTARRAGON: a small widely cultivated perennial artemisia (Artemisia dracunculus) having aromatic narrow usually entire leaves; also: its leaves used as a seasoningTHYME: thyme leaves used as a seasoningTHYMY*: abounding in or fragrant with thymeVANILLA: a vanilla bean, the long capsular fruit of a vanilla (especially Vanilla planifolia) that is an important article of commerce; also, a commercially important extract of the vanilla bean that is used especially as a flavoring; also, (adj) flavored with vanilla
Legumes
BEAN: fava bean; also, an immature bean pod used as a vegetableCANNELLINI: cannellini bean, a usually large white kidney beanEDAMAME: immature green soybeans usually in the podFAVA: the fava bean or broad bean: the large, flat, edible, starchy seed of an Old World upright vetch (Vicia faba) that is typically pale green to whitish in color and is eaten raw, blanched, or cooked; also: this plant widely grown for its seeds and as fodder [and soil dressing[GARBANZO: the chickpea, an Asian herb (Cicer arietinum) of the legume family cultivated for its short pods with one or two seedsGRAM: the seeds of any of several leguminous plants (such as a chickpea) grown especially for their seed; alsoGUAR: a drought-tolerant legume (Cyamopsis tetragonoloba) cultivated in warm regions as a vegetable, for forage, and for its seeds which produce guar gumHARICOT: a small, usually oval, creamy-white kidney bean: a navy beanLENTIL: a widely cultivated Eurasian annual leguminous plant (Lens culinaris) with flattened edible seeds and leafy stalks used as fodder; also,: the seed of the lentilLIMA: M-W has only lima bean, a bushy or vining tropical American bean (Phaseolus lunatus synonym Phaseolus limensis) that is widely cultivated for its flat edible starchy seed which is usually pale green when immature and whitish or beige when mature; also, the seed of a lima bean eaten usually cooked as a vegetable, named for Lima, PeruLUPINE: any of a genus (Lupinus) of leguminous herbs including some poisonous forms and others cultivated for their long showy racemes of usually blue, purple, white, or yellow flowers or for green manure, fodder, or their edible seeds; also: an edible lupine seedMUNG: M-W has mung bean, an erect bushy annual bean (Vigna radiata synonym Phaseolus aureus) that is widely cultivated in warm regions for its edible usually green or yellow seeds, for forage, and as the chief source of bean sproutsPEANUT: the seed or seed-containing pod of the peanut, a low-branching widely cultivated annual herb (Arachis hypogaea) of the legume family with showy yellow flowers having a peduncle which elongates and bends into the soil where the ovary ripens into a pod containing one to three oily edible seeds
Meats and Poultry
BACON: a side of a pig cured and smoked; also: the thin strips cut from bacon; also, thin strips of meat other than pork that is cured and smoked (turkey bacon)BARON: a joint of meat consisting of two sirloins or loins and legs not cut apart at the backboneBEEF: the flesh of an adult domestic bovine (such as a steer or cow) used as food; also, a dressed carcass of a beef animalBOLOGNA: a large smoked sausage of beef, veal, and pork; short for Bologna sausage, from Bologna, ItalyBRAT: bratwurstBRAWN: headcheese, “a jellied loaf or sausage made from edible parts of the head, feet, and sometimes the tongue and heart especially of a pig”BUFF: the flesh of the buffalo used as foodBUFFALO: the flesh of the buffalo used as foodBUTT: a lean upper cut of the pork shoulderCAPICOLA*: capocollo (a cured and smoked pork product cased like a sausage)CAPON: a castrated male chickenCAUL: the large fatty omentum covering the intestines (as of a cow, sheep, or pig) CHICKEN: the flesh of the common domestic fowl (Gallus gallus) used as foodCHOICE: a grade of meat between prime and goodCHOP: a small cut of meat often including part of a ribCHUCK: a cut of beef that includes most of the neck, the parts about the shoulder blade, and those about the first three ribsCONFIT: meat (such as goose, duck, or pork) that has been cooked and preserved in its own fat, or a garnish made usually from fruit or vegetables that are cooked until tender in a seasoned liquidCUTLET: a small slice of meat, or a flat croquette of chopped meat or fishDUCK: the flesh of a duck used as foodFILET: M-W: or more commonly fillet: a piece or slice of boneless meat or fish, especially: the tenderloin of beef; also, to cut into filletsFILLET: M-W: or less commonly filet: a piece or slice of boneless meat or fish, especially: the tenderloin of beef; also, to cut into filletsFLANK: a cut of meat from the flank of an animalFOWL: the meat of fowls used as foodFRANK: short for frankfurter, a cured cooked sausage (as of beef or beef and pork) that may be skinless or stuffed in a casingGAME: the flesh of game animalsGIBLET: an edible visceral organ of a fowl —used in pluralGOAT: any of various hollow-horned ruminant mammals (especially of the genus Capra) related to the sheep but of lighter build and with backwardly arching horns, a short tail, and usually straight hair, especially: one (Capra hircus) long domesticated for its milk, wool, and fleshHAUNCH: one side of the back half of the carcass of a quadruped including a leg and usually one or more ribsHOCK: a small cut of meat from a front or hind leg just above the footKNUCKLE: a cut of meat consisting of the tarsal or carpal joint with the adjoining fleshLAMB: the flesh of a lamb used as foodLEAN: containing little or no fat (lean meat); also, the part of meat that consists principally of lean muscleLEANLY: containing little or no fat (lean meat); also, the part of meat that consists principally of lean muscleLINK: a segment of sausage in a chainLOIN: a cut of meat comprising this part of one or both sides of a carcass with the adjoining half of the vertebrae included but without the flankMEAT: animal tissue considered especially as food; also, flesh of a mammal as opposed to fowl or fish; specifically: flesh of domesticated animalsMEATY: full of meat; having the character of meatMELT: spleen, especially: the spleen of slaughtered animals for use as feed or foodMUTTON: the flesh of a mature sheep used for foodOFFAL: the viscera and trimmings of a butchered animal removed in preparing it for market or for consumption: variety meat (an edible part (such as the liver or tongue) of a slaughter animal other than skeletal muscle); also, the trimmings (such as the belly, head, and shoulders) of a hideOFFAL: variety meat (an edible part (such as the liver or tongue) of a slaughter animal other than skeletal muscle)PANCETTA: unsmoked bacon used especially in Italian cuisinePICNIC: a shoulder of pork with much of the butt removedPLATE: the thin under portion of the forequarter of beef, especially: the fatty back partPLUCK: the heart, liver, lungs, and trachea of a slaughtered animal especially as an item of foodPORK: the fresh or salted flesh of swine when dressed for foodPOULTRY: domesticated birds kept for eggs or meatRACK: the rib section of a lamb's forequarters used for chops or as a roast; also, the neck and spine of a forequarter of veal, pork, or especially muttonROUND: a cut of meat (such as beef) especially between the rump and the lower legRUMP: a cut of meat (such as beef) between the loin and roundTONGUE: the flesh of a tongue (as of the ox or sheep) used as foodVEAL: the flesh of a young calfVEIL: a covering body part or membrane: such as the caul, the large fatty omentum covering the intestines (as of a cow, sheep, or pig)WEENIE: alteration of wienie, by shortening & alteration from wienerwurst, a vienna sausage, frankfurter, or hot dog; German, from Wiener of Vienna + Wurst sausageWIENIE: a frankfurter, a hot dog: a cured cooked sausage (as of beef or beef and pork) that may be skinless or stuffed in a casing; by shortening & alteration from wienerwurst, a vienna sausage, frankfurter, or hot dog; German, from Wiener of Vienna + Wurst sausage
People in Food and Drink
CHEF: French, short for chef de cuisine, head of the kitchenCOOK: a person who prepares food for eatingPIEMEN* : plural of pieman, a baker or cook who specializes in making pies, or: a pie vendor
Portions and Servings
BITE: food: such as; the amount of food taken at a bite: a morsel; also, a small amount of food: snack (have a bite to eat); also, to take a biteBITING: food: such as; the amount of food taken at a bite: a morsel; also, a small amount of food: snack (have a bite to eat); also, to take a biteDOLLOP: an amount given, spooned, or ladled out: a portion; something added or served as if in dollops; also, to serve or dispense in dollopsDOLLOPING: an amount given, spooned, or ladled out: a portion; something added or served as if in dollops; also, to serve or dispense in dollopsDRAG: a draft of liquid, a portion poured out or mixed for drinkingGLUG: a large sipHELP: to serve (oneself or others) with food or drink especially at a meal (told the guests to help themselves to some snacks.)HELPED: to serve (oneself or others) with food or drink especially at a meal (told the guests to help themselves to some snacks.)HUNK: a large lump, piece, or portion (e.g., a hunk of breadINDIVIDUAL: intended for one person (e.g., an individual serving); also, MEAL: an act or the time of eating a portion of food to satisfy appetite; also, the portion of food eaten at a mealPLATEFUL: a quantity to fill a plate; also: a generous helpingPORTION: enough food especially of one kind to serve one person at one mealPOTATION* : the act or an instance of drinking or inhaling; as: the portion taken in one such actPULL: a draft of liquidQUID: a cut or wad of something chewableRATION: a food allowance for one day; rations plural: food, provisions; also, to supply with or put on rationsROUND: a slice of food (a round of bread)TIDBIT: a choice morsel of foodTOOTHFUL*: a small bite or mouthful, especially: a small drink of liquor
Recipes and Preparations not confections, breads, or desserts
ADOBO: a Philippine dish of fish or meat usually marinated in a sauce containing vinegar and garlic, browned in fat, and simmered in the marinadeBARBACOA: Not in M-W. Meats … slow-cooked over an open fire or .. in a hole dug in the ground covered with agave (maguey) leaves. (M-W’s only entry is the capitalized Barbacoa, “a Chibchan people of northern Ecuador and southern Colombia” and their language)BIBIMBAP: a Korean dish of rice with cooked vegetables, usually meat, and often a raw or fried eggBIRD: a thin piece of meat rolled up with stuffing and cookedBIRRIA: a Mexican dish of stewed meat seasoned especially with chili peppersBIRYANI: an Indian dish of meat, fish, or vegetables cooked with rice flavored especially with saffron or turmericBOIL: a boiled dish of seafood, vegetables, and seasonings (a crab boil) also: a gathering at which this dish is servedBROTH: liquid in which meat, fish, cereal grains, or vegetables have been cooked: stockBURGOO: a stew or thick soup of meat and vegetables originally served at outdoor gatherings; also, oatmeal gruel; also, hardtack and molasses cooked togetherCAKE: a flattened usually round mass of food that is baked or fried (e.g., a fish cake)CALLALOO: a soup or stew made with greens, onions, and crabmeat or porkCARBONARA: dish of hot pasta into which other ingredients (such as eggs, bacon or ham, and grated cheese) have been mixedCARPACCIO: thinly sliced raw meat or fish served with a sauce; named for Vittore Carpaccio; from the prominent use of red in his paintingCHILI: a hot pepper of any of a group of cultivars (Capsicum annuum annuum group longum) noted for their pungency, or a thick sauce or dish made of meat and chiliesCHIMICHANGA: a tortilla wrapped around a filling (as of meat) and deep-friedCIOPPINO: a stew of fish and shellfish cooked usually with tomatoes, wine, spices, and herbsCONCOCTION: something (such as a food or drink) that is concocted from various elements: something prepared or devised by combining different ingredients; also, the act or process of concocting somethingCONGEE: porridge made from riceDOLMA: a stuffed grape leaf or vegetable shellETOUFFEE: étouffée: a Cajun stew of shellfish or chicken served over riceFALAFEL: a spicy mixture of ground vegetables (such as chickpeas or fava beans) formed into balls or patties and then friedFLAUTA: a usually corn tortilla rolled tightly around a filling (as of meat) and deep-friedFONDU*: or more commonly fondue, a dish similar to a soufflé usually made with cheese and bread crumbs; also, a preparation of melted cheese (such as Swiss cheese and Gruyère) usually flavored with white wine and kirsch; also, a dish that consists of small pieces of food (such as meat or fruit) cooked in or dipped into a hot liquid (beef fondue, chocolate fondue)FONDUE: or less commonly fondu, a dish similar to a soufflé usually made with cheese and bread crumbs; also, a preparation of melted cheese (such as Swiss cheese and Gruyère) usually flavored with white wine and kirsch; also, a dish that consists of small pieces of food (such as meat or fruit) cooked in or dipped into a hot liquid (beef fondue, chocolate fondue)FORMULA: a recipe, a set of instructions for making something from various ingredientsFRITTATA: an unfolded omelet often containing chopped vegetables or meatsGAZPACHO: a spicy soup that is usually made from chopped raw vegetables (such as tomato, onion, pepper, and cucumber) and that is served coldGRAVY: a sauce made from the thickened and seasoned juices of cooked meatHOTPOT: M-W has the open compound hot pot, a stew of meat and vegetablesJELLY: a soft somewhat elastic food product made usually with gelatin or pectin; especially: a fruit product made by boiling sugar and the juice of fruit; also, to make jelly; also; a substance resembling jelly in consistency; also, to bring to the consistency of jellyJULIENNE: a consommé containing vegetables cut into thin strips; French, short for potage à la julienne, probably from Julienne woman's nameKABOB: less common spelling of kebab: cubes of meat (such as lamb or beef) marinated and cooked with vegetables usually on a skewerKEBAB: less commonly kabob: cubes of meat (such as lamb or beef) marinated and cooked with vegetables usually on a skewerKIMCHI: or less commonly kimchee: a spicy, pungent vegetable dish that consists of one or more pickled and fermented vegetables and especially NAPA CABBAGE and radishes with various seasonings (such as garlic, red chili pepper, ginger, scallions, and anchovy paste) and that is the national dish of South KoreaKITCHEN: a style of cooking: cuisine (e.g., the Thai kitchen)KORMA: an Indian dish of usually braised meat or vegetables cooked with spices and often yogurt or creamLATKE: a potato pancakeMADE: put together of various ingredients (a made dish)MANICOTTI: tubular pasta shells that may be stuffed with ricotta or a meat mixture; also: a dish of stuffed manicotti usually with tomato sauceMARINARA: made with tomatoes, onions, garlic, and spices (marinara sauce); also: served with marinara sauceMEATLOAF: M-W has meat loaf, a dish of ground meat seasoned and baked in the form of a loafMIGNONETTE: a sauce made typically with vinegar, pepper, and herbs and served especially with oystersMINCE: small chopped bits (as of food), specifically: mincemeatMOLE: a spicy sauce made with chiles and usually chocolate and served with meatNIGIRI: Not in M-W. NOAD: sushi consisting of a small ball of rice smeared with wasabi sauce and topped with raw fish or other seafood. Also in CollinsNORI: dried laver seaweed pressed into thin sheets and used especially as a seasoning or as a wrapper for sushiNOUVELLE: of or relating to nouvelle cuisine, a form of French cuisine that uses little flour or fat and stresses light sauces and the use of fresh seasonal produce; also a national or regional cuisine that stresses lightness and freshness in preparation (a nouvelle restaurant)OATMEAL: porridge made from ground or rolled oatsOKRA: a soup thickened with okra pods or filé and containing meat or seafoods and usually vegetablesOLIO: olla podrida, a rich highly seasoned stew of meat and vegetables usually including sausage and chick-peas that is slowly simmered and is a traditional Spanish and Latin American dishOMELET: or omelette: beaten eggs cooked without stirring until set and served folded in halfOMELETTE: or omelet, beaten eggs cooked without stirring until set and served folded in halfPAELLA: a saffron-flavored dish containing rice, meat, seafood, and vegetablesPATE: or more commonly pâté, a meat or fish pie or pattyPATTY: a small flat cake of chopped food (a hamburger patty)PICCATA: thin slices of meat (such as veal) that are dredged in flour, sautéed, and served in a lemon and butter saucePIROGI* : less common spelling of pierogi: a case of dough filled with a typically savory filling (as of meat, cheese, or vegetables) and cooked by boiling and then pan-fryingPIZZA: a dish made typically of flattened bread dough spread with a savory mixture usually including tomatoes and cheese and often other toppings and bakedPOTPIE: pastry-covered meat and vegetables cooked in a deep dishRABBIT: Welsh rabbit: melted often seasoned cheese poured over toast or crackersRAGOUT: well-seasoned meat and vegetables cooked in a thick sauceRAGU: or more commonly ragù, a hearty, seasoned Italian sauce of meat and tomatoes that is used chiefly in pasta dishes and that is typically made with ground beef, tomatoes, and finely chopped onions, celery, and carrotsRAITA: an Indian side dish made of yogurt, usually diced cucumber, and seasoningsRING: food in the shape of a circle (pretzel rings)ROLL: any of various food preparations rolled up for cooking or serving (cabbage rolls, a sushi roll)TAMALE: cornmeal dough rolled with ground meat or beans seasoned usually with chili, wrapped usually in corn husks, and steamedTART: a dish baked in a pastry shell: pie: such as a small pie or pastry shell without a top containing jelly, custard, or fruit, or a small pie made of pastry folded over a fillingTEMPEH: an Asian food prepared by fermenting soybeans with a rhizopus, any of a genus (Rhizopus) of mold fungi including some economically valuable forms and some plant or animal pathogens (such as a bread mold)TIKKA: an Indian dish of marinated meat cooked on a skewerTOPPING: a garnish (such as a sauce, bread crumbs, or whipped cream) placed on top of a food for flavor or decorationTURBAN: a rolled stuffed fillet of fish (turban of sole)VINDALOO: a curried dish of Indian origin made with meat or shellfish, garlic, and wine or vinegarWAFFLE: a crisp cake of batter baked in a waffle ironWIGGLE: shellfish or fish in cream sauce with peasWONTON: a small dumpling filled typically with meat, seafood, or vegetables and usually served boiled in soup or fried
Vegetables and Greens
ALLIUM: any of a large genus (Allium) of bulbous herbs of the amaryllis family that includes the onion, garlic, chive, and leekANCHO: a poblano chili pepper especially when mature and dried to a reddish blackARUGULA: a yellowish-flowered Mediterranean herb (Eruca vesicaria sativa) of the mustard family cultivated for its foliage, used especially in saladsBAMBOO: any of various woody or arborescent grasses (as of the genera Bambusa, Arundinaria, and Dendrocalamus of the subfamily Bambusoideae) of tropical and temperate regions having hollow stems, thick rhizomes, and shoots that are used for foodBEAN: fava bean; also, an immature bean pod used as a vegetableBEET: a biennial garden plant (Beta vulgaris) of the amaranth family that includes several cultivars (such as Swiss chard and sugar beet) and that has thick edible leaves with long petioles and often swollen purplish-red roots; also: its root used especially as a vegetable, as a source of sugar, or for forageCALLALOO: the edible young green leaves of a plant (such as taro or a member of the genus Xanthosoma) of the arum family used as greensCARROT: a biennial herb (Daucus carota of the family Umbelliferae, the carrot family) with a usually orange spindle-shaped edible rootCARROTY*: similar to, or having the flavor of, carrots [Lex]CHARD: Swiss chard; a beet (Beta vulgaris cicla) having large leaves and succulent stalks often cooked as a vegetableCHICORY: the dried ground roasted root of chicory used to flavor or adulterate coffee; also, its leaves used as a salad plantCHILI: a hot pepper of any of a group of cultivars (Capsicum annuum annuum group longum) noted for their pungency, or a thick sauce or dish made of meat and chiliesCHOKE: [by folk etymology from artichoke]: the filamentous inedible center of an artichoke flower head; broadly: an artichoke flower headCOBS: plural of cob, a corncob, the core on which the kernels of corn are arrangedCOLCANNON: potatoes and cabbage boiled and mashed together with butter and seasoning (Irish)COLLARD: a cabbage (Brassica oleracea acephala) related to kale and having a loose head of stalked smooth leavesCUKE: short for cucumber, a vine (Cucumis sativus) of the gourd family cultivated as a garden vegetable, or the vine itselfEGGPLANT: the usually smooth ovoid typically blackish-purple or white fruit of the eggplantENDIVE: an annual or biennial composite herb (Cichorium endivia) that is closely related to chicory and occurs in two common varieties: curly endive (frisée) and escarole. Also, Belgian endive, the developing crown of chicory when blanched for use as a vegetable or in salads by growing in darkness or semidarkness.ENOKI: enoki mushroom: a whitish cultivated agaric mushroom (Flammulina velutipes synonym Collybia velutipes) with a long thin stem and a small capFENNEL: a perennial Eurasian herb (Foeniculum vulgare) … grown especially for its edible leaves and seeds that are used as a seasoning; and Florence fennel, (F. v. azoricum) cultivated for its edible bulbous stem base; finocchio; also, the edible parts (such as the seeds and leaves) of fennelGOURD: any of a family (Cucurbitaceae, the gourd family) of chiefly herbaceous tendril-bearing vines including the cucumber, melon, squash, and pumpkin, or the fruit of a gourdKALE: a hardy cabbage (Brassica oleracea acephala) with curled often finely incised leaves that do not form a dense head; also: its leaves used as a vegetable; also, cole, any of several brassicas, especially: any of various crop plants (such as broccoli, kale, brussels sprouts, cabbage, cauliflower, and kohlrabi) derived from the same wild cabbage (Brassica oleracea)KELP: a blade of kelp that is usually dried and used as food (as in sushi or soups)LEAF: the leaves of a plant as an article of commerce [e.g., leaf spinach, leaves of lettuce]LEEK: a biennial herbaceous plant (Allium porrum synonym A. ampeloprasum var. porrum) of the amaryllis family that is related to the garlic, onion and chive and is commonly grown as an annual for its mildly pungent linear leaves and especially for its cylindrical stemlike lower sheath of leavesLETTUCE: any of a genus (Lactuca) of composite plants, especially: a common garden vegetable (L. sativa) whose succulent leaves are used especially in saladsLOOFA: Collins: another name for loofah, any of a genus (Luffa) of Old World tropical plants of the gourd family with white to yellow flowers and large usually elongate fruits that are sometimes eaten as vegetables when immature; also: the fruit of a loofah LOOFAH: Collins also has loofa, any of a genus (Luffa) of Old World tropical plants of the gourd family with white to yellow flowers and large usually elongate fruits that are sometimes eaten as vegetables when immature; also: the fruit of a loofah LOOFAS: Collins also has loofa, any of a genus (Luffa) of Old World tropical plants of the gourd family with white to yellow flowers and large usually elongate fruits that are sometimes eaten as vegetables when immature; also: the fruit of a loofah MANGO: a sweet pepper: any of various large mild thick-walled capsicum fruits; also, a pepper plant (Capsicum annuum) bearing sweet peppersOKRA: a tall annual herb (Abelmoschus esculentus) of the mallow family that is cultivated for its mucilaginous green pods used especially in soups or stews; also: the pods of this plant; also, a soup thickened with okra pods or filé and containing meat or seafoods and usually vegetablesONION: a widely cultivated Asian herbaceous plant (Allium cepa) of the amaryllis family that has a pungent edible bulb and that is closely related to the garlic, chive, and leek; also: its bulbONIONY: having an onion flavorPAPRIKA: a sweet pepper used for making paprikaPIMENTO: pimiento: any of various bluntly conical thick-fleshed sweet peppers of European origin that have a distinctive mild sweet flavor and are used especially as a garnish, as a stuffing for olives, and as a source of paprikaPIMIENTO: any of various bluntly conical thick-fleshed sweet peppers of European origin that have a distinctive mild sweet flavor and are used especially as a garnish, as a stuffing for olives, and as a source of paprikaPOBLANO: a large usually mild heart-shaped chili pepper especially when fresh and dark green; Mexican Spanish (chile) poblano, literally, chili pepper of Puebla (Mexico)POTATO: an erect South American herb (Solanum tuberosum) of the nightshade family widely cultivated for its edible starchy tuber; also, the tuber of a potato; also, a sweet potato, a tropical vine (Ipomoea batatas) of the morning-glory family that is often grown for its edible tuberous root or for its ornamental variously shaped green to purple leaves and usually white to pinkish funnel-shaped flowers with pink to purple centers; also: the large thick sweet and nutritious tuberous root of the sweet potato that has beige, yellow, orange, red, or purple flesh and is cooked and eaten as a vegetable.PUMPKIN: a fruit of any of various cultivars of herbaceous plants (Cucurbita pepo, C. maxima, C. moschata, C. ficifolia, and C. argyrosperma) of the gourd family that is typically round and orange but may be another color or shape, that has a hard usually smooth skin with shallow longitudinal grooves, and that is grown for ornamental use or for its fibrous pale flesh used especially in baking or as feed for livestock; also, any of several annual chiefly trailing American plants that bear pumpkinsRADICCHIO: a chicory of a red variety with variegated leaves that is used as a salad greenRAMP: any of various alliums used for foodRAPINI: broccoli rabe, a garden brassica (Brassica rapa ruvo) that is related to the turnip and produces edible leafy branching stalks and compact clusters of yellow floretsTARO: the corms and cormels or the taro plant, typically cooked as a vegetable or ground into flourTOMATILLO: the small round yellow, purplish, and especially pale green edible sticky fruit of a Mexican ground-cherry (Physalis philadelphica synonym P. ixocarpa); also: the plant that bears tomatillosTOMATO: the usually large, rounded, edible, pulpy berry of an herb (genus Solanum) of the nightshade family native to South America that is typically red but may be yellow, orange, green, or purplish in color and is eaten raw or cooked as a vegetableVEGETABLE: a usually herbaceous plant (such as the cabbage, bean, or potato) grown for an edible part that is usually eaten as part of a meal; also: such an edible part; also, made from, obtained from, or containing plants or plant products (vegetable soup, vegetable fat)VEGGIE: or less commonly vegie: a vegetable, a usually herbaceous plant (such as the cabbage, bean, or potato) grown for an edible part that is usually eaten as part of a meal; also: such an edible part; also, made from, obtained from, or containing plants or plant products (vegetable soup, vegetable fat)
Spelling Bee words related to FOOD AND DRINK
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ICINGIMBIBEIMBIBEDIMBIBINGINCEPT*INDIVIDUALJACKJAVAJEJUNEJELLJELLYJELLYBEANJOINTJOINTEDJUGGINGJUICINGJULIENNEKABOBKALEKEBABKEEPKEEPABLEKEEPINGKELPKEPTKETCHUPKETOKILLKILLEDKILLINGKIMCHIKINGKITCHENKIWIKNEADKNEADABLEKNEADEDKNEADINGKNIFINGKNUCKLEKOLAKORMALACELACEDLACINGLACTEALLACTICLADELADEDLADINGLADLELADLEDLADLINGLAMBLAPPEDLAPPINGLARDLATKELATTELEAFLEANLEANLYLEAVENLEEKLEMONLENTILLETTUCELEUCINELIGHTLIMALIMELIMEADELIMPETLINELINGUINILINKLITCHILITELITTLENECKLOACHLOADEDLOAFLOINLOLLIPOPLONGANLONGHORNLOOFALOOFAHLOOFASLOVAGELUAULUNCHLUNCHEDLUNCHEONLUPINELYCHEEMACADAMIAMACARONMACAROONMACEMADEMAHIMAHIMAIZEMAKEMAKINGMAKOMALTMALTYMANDARINMANGOMANICOTTIMARINARAMARINATINGMARJORAMMARLINMARROWMARZIPANMATCHAMATEMATZOMAYOMEALMEALYMEATMEATMEATLOAFMEATYMELDMELDEDMELDINGMELLOWMELONMELTMENTHOLMENUMETALLICMEZEMEZZEMIGNONETTEMILDMILKMILLMILLEDMILLETMILLINGMINCEMINCEDMINCINGMINTMINTYMOCHAMOCHIMOJOMOLDMOLDEDMOLDINGMOLEMORAYMOUTHMUFFINMULLMULLEDMULLETMULLINGMUNGMUTTONNAANNACHONAPOLEONNATURALNECKNIACINNIBBLENIGIRINIPPLENIPPYNONALCOHOLICNONDAIRYNONFATNOODLENORINOTENOUGATNOUVELLENOVANUGGETNUKENUKEDNUKINGNUTMEGNUTRITIONNUTTYOATENOATMEALOATYOCTOPIOFFALOILEDOILINGOILYOKRAOLEICOLEOOLIOOLIVEOMELETOMELETTEONIONONIONYOOLONGORZO OVERPADDYPAELLAPALATABLEPALATEPALEOPANCAKEPANCETTAPANETTONEPANINIPAPAWPAPAYAPAPRIKAPARATHAPARCHPARTOOKPATEPATTYPAVLOVAPAWPAWPEACHPEACHYPEANUTPECANPECKPECKEDPECTIC* PECTINPEELPEELEDPEKOEPENNEPEPITAPEPTIDEPHYLLOPICANTEPICCATAPICKPICKEDPICNICPICNICKEDPIEMEN* PIGGEDPIGGINGPIKEPILAFPIMENTOPIMIENTOPINEPINEAPPLEPIPEPIPEDPIPINGPIPPINPIROGI* PITAPITTEDPITTINGPIZZAPLANKPLANKINGPLANTAINPLATEPLATEFULPLEDGEPLEDGEDPLUCKPLUMPLUMMYPOACHPOBLANOPOKEPOLLACKPOLLOCKPOMELOPOMPANOPONE POPOVERPORKPORTIONPOTABLEPOTATION* POTATOPOTLATCHPOTLUCKPOTPIEPOTTEDPOTTINGPOULTRYPOUNDPOUNDEDPOUTPRAWNPROBIOTICPROOF PROVOLONEPUFFPULLPULLEDPULPPULPEDPULPYPUMPKINPUNGENCYQUIDRABBITRACKRADICCHIORAGOUTRAGURAINBOWRAITARAMBUTANRAMPRANCIDRANKRANKLYRAPACITYRAPINIRATIONRATTAILRAVIOLIRAWLYRICHRICINGRICOTTARINGROACHROCKROLLROTIROTINIROTOLO*ROUNDROUNDRUFFRUMPTABLETACKTACOTAFFYTAGLIATELLETAHINITAILTAILINGTAKETAKENTAMALETAMARITAMARINDTANGTANGYTAPATAPIOCATAROTARRAGONTARTTARTLYTEABAGTEACAKETEATIMETEFFTEMPEHTHYMETHYMY*TIDBITTIKKATILAPIATINGETINGEINGTINGINGTINNEDTINNINGTIPPEDTIPPINGTODDYTOFFEETOFUTOMATILLOTOMATOTONGUETONICTOOKTOOTHTOOTHFUL*TOOTHYTOPETOPPINGTOROTORTATORTILLATORTONITOUCHTOUCHEDTOUGHTOUGHENTROUTTRYINGTUNATURBANTURBOTTURNUDONUMAMIUNCOOKEDUNEATENUNFEDUNPEELEDUNWEANEDVANILLAVANILLINVEALVEGANVEGETABLEVEGGIEVEILVIAND*VINDALOOVIRGINVITAMINWAFFLEWAHOOWALLEYEWALLOPWARMWARMINGWEAN WEANED WEANINGWEENIEWHEATWHETWHETTEDWHETTINGWHEYWHIPWHIPPINGWHITEWHITINGWIENIEWIGGLEWINKLEWINYWOLFWOLFEDWOLFINGWONTONWOODYWORKWORKINGWRAPYOUNGYUCAYUCCAYUMMYZINGZINGYZITI
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